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A heavenly retreat and reward at the end of a 10 mile walk!  Thanks for the great hospitality!
- Bruce and Sue
Merci beaucoup pour votre gentillesse. A bientôt, Dank u wel. 
- Nathalie
Thanks so much for your kind hospitality! Great breakfasts, wonderful location, beautiful country. Hail Canada! Vancouver Island is...
- John & Joanne
Such a beautiful place, just what we needed for a much needed break. From the amazing view, the wonderful room and the hospitality we...
- Tanya & Gina
This has been a wonderful first 2 days of our trip to Victoria. We are celebrating 25 years of marriage. Perfect room & view....
- Mike and Patty Moore
Thank you so much for sharing your piece of heaven. The place was wonderful and exactly what we were looking for. The location is...
- Dante & Lea
The only regret is our stay was so short. We had a wonderful time with family fun, food, and the wonderful peacefulness of your home...
- Loretta
Dear Paphada & Dieter, Thank you so much for your hospitality and friendliness on our visit. Breakfast every morning was a treat,...
- Kat
I am having so much fun! Thank you so much for letting us use the life jackets and the kayaks. The beds are great. Victoria is...
- Alexa (age 8)
Wonderful, restful place. Great room and tasty brekfasts. We really enjoyed our time here. 
- Darlene & Wolfgang

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.