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

What a wonderful place!! Our time spent at Birds of a Feather was awesome! So quiet & peaceful....Very relaxing! The food was...
- Judi Cavelier
My mom and I have been staying here for a whole month while our apartment was being renovated. We had lots of fun, we went canoeing...
- Patricia and Daniel O’Brien
Thank you Dieter and Paphada for another great stay. The rooms and property are one of a kind! Breakfast was wonderful! Looking...
- Lyle and Lisa
Great place to stay in very beautiful surroundings. The girls had great fun on the paddleboat but I definitely struggled in the canoe...
- Bev, Colin, Abi and Zoe
We had a very nice time learning more about our "Northern" neighbors. Thank you so much for your warm and gracious hospitality. We'll...
- Pat & Dave
Great location, wonderful hosts. A beneficial, productive and positive couple of days. Thank you so very much for your time and...
- Dorene & Pierre
September 1st to 10th. On a scale of five stars we give Dieter and Annette a six point four. Another day here and we'd be changing our...
- Franklin Stapley & Caroline Smith
 What lovely treat this experience was. The room, view and hosts, hostess, magical sunrises & sunsets. We will be back. Thank you
- JEANETTE & ROMAN
Thanks for the wonderful treat and we enjoyed staying here. The room has it's own character not like a hotel and very cozy. Just a...
- Hyun and Louis
It has been a great three days celebrating our 55th wedding anniversary with our family. The weather cooperated with a big blow and...
- Wali & Darlene McGregor

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.