· 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.
