250-391-8889
1-800-730-4790

Our first bed and breakfast experience was great! Such a beautiful home & relaxing place to stay at, we will definitely be back!...
- Zach and Tara
Dieter + Co., I would like to thanks you for a wonderful 25th Wedding Anniversary Vacation. The room and location are so beautiful,...
- Hope + James Campbell
Dear Ashley and Dieter, Thanks for the wonderful stay at Birds of a Feather. This was a romantic way to spend our 30th anniversary...
- Ellen & Steve Perlow
We took a side trip from Seattle up to Victoria for a little getaway. Ashley, Dieter, Mac & taco were very welcoming! We...
- Mia and Chris
Came here after a visit to Hatley Castle.  A really nice place. I like the sundial, the swing and Canada goose.  This is a nice...
- Lisa, Eric and Tracy
This has been a wonderful experience!! The room is lovely & comfortable & your hospitality is beyond compare. And the food......
- Pat & Cathy Shepherd
Thank you for being outstanding hosts. The hot tub is out of this world. Got the best sunrise picture ever from inside the honeymoon...
- Don & Gina
Perfect place for a honeymoon.
- Chel & Michael
We are a little family from Saudi Arabia and we came here to have some quality time with our mom, we enjoyed every little detail about...
- Ibrahim & Eithar & Amal
This place is GORGEOUS! The dogs & pig are way friendly! Thank you.
- Grace

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.