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A beautiful home, lovely surroundings and perfect hosts! Even the dogs were welcoming! Thank you for a lovely stay. The only bad thing...
- Graeme, Judith, Peter and Jono
We had a wonderful stay. The room has such a beautiful view over the bay. With the weather a little chilly we enjoyed having the...
- Sue and Doug Weston
Many greetings from Sylvia & Christiane, we often talk about the wonderful time doing the west coast trail and afterwards staying...
- Sylvia
Thank you very much for your hospitality. We enjoyed our stay. Thank you for the beautiful view and the amazing room.
- Shalom & Roni
This was a very restful quiet vacation. We enjoyed the bird life and the lagoon - saw eagles, herons, loons, buffleheads, mallards,...
- John & Maureen
Best discovery of a B&B ever! Marvelous location & fantastic viewing. Enjoyed "goose-watching" and other wildlife. Hope to...
- Helen & Dave
We needed a resting place and base on the island : Birds of a feather proved to be perfect. Amazing breakfasts, great views &...
- Anthea
Loved the view of the sunrise in the morning. One night was definitely not enough!
- MARTY & DEB
We really enjoyed every bit of our stay here. Delicious breakfasts, detailed tour guide instructions & suggestions. Beautful...
- Kim Family
It was the perfect retreat for us to enjoy. Victoria and celebrate our anniversary. We really appreciated all of the extras - the hot...
- John and Erica Hubert

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.