Supposed to bake 30 minutes total, although a commenter said longer.
I would make it completely ahead of time.
But I need to bring it hot. No risk of overbaking?
This set-up sounds very awkward and pressure-filled.
Any chance you can make something servable at room temperature with same or similar ingredients?
You're right! Thanks for advice.
Tzimmes should be cooked long and slow. Bake it completely today and you will only need to reheat it tomorrow