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Sunshine, gardens, beach hikes and seafood! What a great vacation ! Birds of a Feather was the perfect base for our excursions. Thank...
- Jim & Daren
We thank-you For everything! We both had the vacation of our lives! We have chosen the best place out of British Columbia! And thank-...
- Sherry & Dennis
Wonderful view, everything looks so special
- Mardo
Many greetings from Sylvia & Christiane, we often talk about the wonderful time doing the west coast trail and afterwards staying...
- Sylvia & Christiane
Our favourite place on the island! Delicious muffins, beautiful spot. This is our 2nd time. Will be back again.
- Cathy
We stayed here for 5 nights. We came to Fraser Valley to celebrate our 25th anniversary. We have stayed in a few B&B's in...
- Bill & Cathy
September 1st to 10th. On a scale of five stars we give Dieter and Annette a six point four. Another day here and we'd be changing our...
- Franklin Stapley & Caroline Smith
Your place was absolutely fabulous. The kayaks and the wonderful bike trails were an added bonus to a wonderful week on Vancouver...
- Bob and Heidi
A very pleasant stay for our 25th Wedding Anniversary ! Good food, lovely room & excellant service ! Thanks so much.
- Brad & Donna
We thank-you For everything! We both had the vacation of our lives! We have chosen the best place out of British Columbia! And thank-...
- Sherry & Dennis

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.