I'm thinking of making this for a big lunch coming up. Is it possible to do it ahead of time? All the recipes I've found say to bake it, pour the syrup over and serve immediately (or pretty soon). I found one version on epicurious which says you can bake the pudding, pour the syrup over and hold it for up to 2 hours. I'd like to be able to do most of the work the day before, if possible.