2 c. "zucchini-milk"
1 1/2 c. bread cubes (3 bread end pieces)
1/4 c. honey
1/4 tsp. salt
2 eggs, slightly beaten
1 tsp. vanilla
2 tbsp. butter
1/2 tsp. cinnamon
1/2 c. raisins

Bring zucchini-milk to the boiling point, pour over bread cubes and butter. Combine honey, salt and beaten eggs and add it to bread mixture. Add vanilla, cinnamon and raisins. Pour into a greased casserole dish. Set in a shallow pan of hot water. Bake at 350 degrees for about 1 hour.

ZUCCHINI-MILK:

To make zucchini-milk: Peel the zucchini. Do not remove seeds or pulp. Cut into chunks about 1 inch square. Put in blender (about 1/4 full) and swish to liquefy. Let blender run until zucchini is liquefied. You can freeze or can this zucchini-milk to use later. If you can it fill jars about 2/3 full. May also be used in other recipes. Cuts down on calories and adds fiber.