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

Thanks for allowing us to do all these activities. I know me (Jasmin) and my sister Jia, really enjoyed playing and petting the pets...
- Jasmin, Jia, Tim & Kathy
Thank you so much for such a peaceful and beautiful stay. Until the next time !  Blessings
- Robyn & Andrew
A wonderful stay. Watching the sunrise over the lagoon with the early morning birds sounds was unforgettable. A lovely setting with...
Thank you for a pleasant stay. We enjoyed Victoria and its surroundings. Especially nice were your accommodations. We will highly...
- Bob and Donna
Thank you so much for giving us a wonderful wedding experience, was wonderful to relax with the amzing view and wonderful breakfast;...
- Erica & Mike
Thanks for the comfortable home away from home. Felt right at home from the get go! Your views were great & the use of your...
- Frank and Ann
Peaceful and perfect. Great spot for kayaking, biking, running and whale watching. Dieter was an excellent host and he cooked up...
- Dan & Connie
Danke für die tolle Übernacttung, sehr gut gelegen , tolles Angebot für Freizeit gestaltung.
- Erika & Frank
My husband and I celebrated our 31st wedding anniversary (34 if you count the 3 years we lived together) here. Thank you we had a...
- Carol & Dennis
Great Place!! First time for both of us in a B&B. Nice experience. We'll definitely be back!
- Laura and Murray

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.