1-800-730-4790

Thank you for a lovely stay. The room, view and breakfast were awesome. Looking forward to our next visit.
- Kait and Dave
We first walked into our room and immediately was excited to begin our trip! I came here with my family (parents + 2 daughters)  and...
- Laurence, Lysa & Kids
Well, this is my second trip to Victoria and I think it has been even better than the first. My parents let me pick the vacation spot...
- Brittany Feiten
Beautiful spot to escape and enjoy! Lovely views and friendly people. Will be back again one day. 
- The Brains
Thank you so much, our stay was absolutely fantastic! Even as my husband was getting sick with such a nasty cold it was very nice of...
- Charlene and Richard
We so enjoyed our stay with you. The quiet and seren atmosphere brought peace to our souls. Thank you so much for your hospitality!
- Kathy & Larry
Thanks for the great hospitality! We will definitely be back and recommend you to others!
- Darren & Sherri
One day is NOT enough to be able to enjoy this place. Wished we could stay longer. Thanks for everything. Best wishes. Square Root is...
- Jim and Pam
We've had a fantastic time. What a beautiful setting. Going out on the canoes was a wonderful new experience - and the osprey flying...
- Sue & Steve
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 and 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.