250-858-7308
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What a great place to spend a vacation and get away from the hussle and bussel of the USA. We enjoyed hiking in the woods along the...
- Gary & Janet
Thank you Debbie for the wonderful breakfasts. Love the ducks on the water and quiet home stay. 
- Michael
With an intense 3 week teaching schedule at Royal Roads, Birds of a Feather is a perfect retreat after a long day of teaching. With it...
- Gillian Kerr
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
Wonderful stay! Breakfast muffins were most wonderful as was the breakfast bag. We will likely book again in the near future.  Thank...
It was AMAZING here ! Were from California and WOW ! The lagoon is chalked full of sandollars and the castle is beautiful. Thank you...
- Camille
Thank you for the beautiful room and hospitality. AND amazing bathtub! We spent a festful, relaxing 33rd birthday/ baby moon and feel...
- Kris and Casey
We will always remember our lovely visit here at Birds of a Feather. The hosts Dieter and Ashley were wonderful - just the right...
- Susan, Olivia and Samantha Schumacher
Thanks very much for a fantastic stay. What a lovely spot. We enjoyed the canoeing and watching the birds.
- Pat and Dave
What a delightful place to stay. We loved your home the moment we stepped inside your doors. The warmth and love put in to every room...
- Pat & Patty

Blueberry Stuffed French Toast

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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.