250-858-7308
1-800-730-4790

We had a great stay ! Very comfortable room, lovely view and delicious breakfasts. Hopefully we'll be back soon. 
- Bob & Kathleen
What a beautiful getaway. Love the view, amazing sunrises and sunsets. Thank you.
- Jody & Doug
Tres beau site et bon accueil de Paphada. Merci et bonne sante a tous les trois.
- Daniel and Mad
The heart and love and care you put into this place is tangible. Thank you Dieter for being a wonderful host. Our stay was perfect
- Misty and Jordan
Perfect Honeymoon Getaway!
- Andrea and Anthony
A home away from home! Comfy for any kind of weather. Love the pillows and the soft linens. I want some! Had a few technical issues...
- Kyle and Atty
Loved the house, the dogs, the birds and the view. Loved Vancouver Island.
- Sue and Phil
Loved this piece of paradise! We enjoyed the view and all the amenities you provided.  P.S: One night was not enough. I wish I had...
- Liz & Vince
We were attending, as a family, the celebration of the 100th anniversary of the building of Hatley Park by my great grandfather, James...
- Sir Rupert and Lady (Priscilla) Bromley
Amazing place, Amazing sunshine, Amazing special birthday, Amazing girlfriends bringing Amazing food, fun, laughter. Amazing...
- Susan, Chris, Dianne & Ben

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.