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It's not often that one gets to come back to a very special place with people who've come to feel like family. And to think it comes...
- Jan, Ken, Shirley & Margaret
We really enjoyed our time here in beautiful Victoria. We could not have asked for a more comfortable room and kinder hosts. Thank you...
- Maria & Edward
Honeymooners! Three days was not enough! Thank you, Dieter, for the itinerary suggestions. We had some lovely adventures at Port...
- Mia and Ryan Malloy
Our stay was pleasant and relaxing. Walking along the spit this morning with the calm waters and lapping waves provided a welcome...
- Darcy & sara
This place is a real "Retreat" and we chose to do just that! - we retreated from the world and enjoyed the beautiful room (#3) and...
- Lika and Lonnie
Thanks Dieter & Ashley for your fabulous hospitality and amazing B&B. It was such a treat to stay at Birds of a Feather...
- Laura Cross
I want to move in. Felt like home. Thank you so much !
- Ferm
This has been a great place to stay. The scenery is tranquil, the birds we have encountened are remarkable and our stay has been...
- Family Crawford
WOW! Our first ever child free weekend away and what a great place to be. The room is gorgeous and we loved the comfy chairs and...
- Melanie and Bob
Dieter, Paphada and Debbie of course - the room, the deck, and the breakfasts have been and made the first leg of our 20th anniversary...
- Christina & Norm

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.