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We had a pleasant stay with you. The sun room was most enjoyable although we didn't use the hot tub. You have a fabulous view....
- Lennie & Lenida
We enjoyed our stay. The room was perfect for a family. Thanks for all the suggestions and help making reservations.
- Brenda & David
We recommend: * Royal BC Museum * Chemainus Murals * Mystic Beach Trail - 40 minute walk each way to China Beach * East Sooke Regional...
- Jeremy & Fiona Watson
Perfect location for our wedding. Huge bed, great view, what more can one ask for. 
We love the place, the welcoming atmosphere. The beautiful room, only too short a stay ! Now, we know where you are ! Thank you.
- Beudd & Jutta
Honeymooners! Three days was not enough! Thank you, Dieter, for the itinerary suggestions. We had some lovely adventures at Port...
- Mia and Ryan Malloy
Great B&B - Location, food & friendly! Suggestions for sightseeing were very helpful. And the weather co-operated - only a few...
- Bonnie
Thank you, Dieter, for a wonderful stay. We absolutely loved Birds of a Feather and will recommend to all. Thanks also for the...
- Dianne & Stephen
Yes, you do live in a postcard. We enjoyed your home, and hospitality. We loved the quiet atmosphere, and private setting.
- Peter & Joyce
I love Butchart gardens and miss it a lot
- Melissa

Blueberry Stuffed French Toast

BOOK DIRECT - Best Price

 

12 slices homemade-type white bread, cut into 1-inch cubes (no crusts)
2 packages (8 ounces each) cold cream cheese, cut into 1-inch cubes
1 cup blueberries
12 large eggs
1/3 cup maple syrup or honey
2 cups milk

Sauce:
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 cup blueberries
2 tablespoons butter

To make toast mixture: Arrange half of bread cubes in buttered 9 by 13-inch glass baking dish. Scatter cream cheese over bread. Sprinkle blueberries over cream cheese. Arrange remaining bread crumbs over 1 cup blueberries. In large bowl, whisk together eggs, syrup and milk. Pour egg mixture evenly over bread mixture. Cover. Chill overnight. To bake toast mixture: Cover with foil. Spray foil with no stick Mazola to keep toast from sticking. Place in middle of oven. Bake in 350-degree oven for 30 minutes. Remove foil. Bake for 30 minutes, or until puffed and golden. To make sauce: In small saucepan, mix together sugar, cornstarch and water. Cook over moderate high heat, stirring occasionally, for 5 minutes or until thickened. Stir in 1 cup blueberries. Simmer, stirring occasionally, for 10 minutes, or until berries have burst. Add butter, stirring until it melts. Serve sauce with French toast. Makes 8 or more servings.