1-800-730-4790

Wow! What a beautiful and breathtaking view. I will definitely be back, possibly for our honeymoon August 2017. So peaceful and...
- Jen and Tyson
First day : Really nice home, cool and beautiful? Isn't it? Great ! (Ian) Second day:  This might be my best house I've ever seen ! I...
- Ian, Ryan, Shaoyong & Jin
Above and beyond! The food, the hospitality, the accommodations. Everything was excellent. A great way to end our holiday-Relaxing!...
- Julie & Dan
Thank you so much for everything. Stay was absolutely wonderful and view extraordinary. 
- Connie, Greg & Luke
We've enjoyed our visit here at this lovely B&B.  Hope to return in the future.  Dieter and Papahda have made it very memorable in...
- Stephen, Jennifer and Family
It was a pleasure staying at your B&B. The view was great and your beds were very comfortable. It made us feel right at home. Also...
- Dani, Guang & Sophie
What a delightful place and great hospitality. We had a wonderful time and thank you sincerely
- Toni & Wally
Thank you Dieter & Ashley for a most enjoyable stay! The room is lovely and comfortable - with every possible detail attended to...
- Larry & Vicki
Our stay here has been beyond incredible! We have had such a lovely week in Vancouver and Victoria, but our stay here at Birds of a...
- Denise and David
Lovely spot and well appointed rooms. Will have to mark this spot for future visits as we didn't have enough time to take advantage...
- Mary Ann and Gary

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.