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Thank you !! From the sisters ! We enjoyed ourselves and so appreciated the suggestions. I will be back with new people to exprience...
- Jodi, Deb & Barb
It doesn't get much better than this! Your hospitality was great and we enjoyed our stay immensely. To top off the beautiful scenery...
- Susan & Charles Cottone
Beautiful, quiet B&B. We enjoyed the hot tub and tasty breakfast! Thank you! xo
- Steven
We loved it here! It was the perfect spot for our 20th anniversary getaway. Much more fun, we thought, than in downtown Victoria. So...
- David and Janell
First B&B we have ever stayed in (will never forget the 1st) and was so impressed by the kayaking … Saw mountains on the kayak...
- Heidi
This has been our fourth visit and sadly it will be our last because we are moving here! It's the first time we've seen a seal in the...
- Alan, Alison & Kirstie
Had a great stay. Wonderful location. See youn again soon :)
- Barb & Dan
First class operation. Thanks for everything. We had a fantastic time. In the future if we ever make it back this way, we know where...
- Chuck & Gail
Thank you for your gracious hospitality and the scrumptous breakfasts. We have enjoyed this lovely, relaxing place and you have been a...
- Janice Bradley & Peggy Rogers
Thank you so much for your hospitality and friendly advice. This was our first time staying in a B&B. You made us feel right at...
- Ken & Tammy

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.