POT OF GOLD

8 eggs

1 cup milk

1 tablespoon instant minced onion

1/2 teaspoon salt (optional)

1 quart cubed day-old or older bread (about 6 slices)

1 cup shredded carrots

1 cup (4 oz.) shredded Cheddar cheese

In large bowl, beat together eggs, milk, onion and salt, if desired, until blended. Stir in remaining ingredients. Pour into greased 1 1/2-quart casserole. Cover. Refrigerate several hours or overnight. Uncover.

Bake in preheated 350° F oven until knife inserted near center comes out clean, about 55 to 60 minutes.