250-391-8889
1-800-730-4790

A wonderful night away from the madness of daily life. We were fortunate to find this place available last minute! Even though we can...
- Pete and Mary
We are from Vancouver, BC and every year for the past 15 years we would come to Victoria in summer for some time of R&R. We had...
- the Griffiths
What a beautiful B&B - a delightful location - and hosts - delicious breakfasts and planning advice that made our stay ever more...
- Sandy
One night only, but what a lovely stay ! I'm at a transition point of my life and this calm picturesque setting (and full moon over...
- Susan
My recent stay at Birds of a Feather was a great experience. As a new student to Royal Roads University I found the location to the...
- Dianne Appleby
Thank you God for a wonderful time ! "If there have slippers should better"., my BF says !
- Jun
Tranquil, peaceful, restful, calming. The flowers are beautiful, the scenery spectacular. We have thoroughly enjoyed our stay with you...
- David & Joanne
Amazing place. So romantic! Thank you.
- Laska
Second visit! Saw the salmon spawn on Goldstream and it was fantastic. Excellent trip...hot tub in the morning before we departed. So...
- Connie and Dan
The stay was truly therapy for the soul. Enjoyed the whole experience with staff and guests. Thanks for the hospitality!!!
- Robert

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.