1-800-730-4790

Thank you for enabling us to access nature - bouncing Bassets, flora and fauna, beautiful birds, the ocean and gorgeous scenery!
- Ron and Virginia Smith
Thank you for a great time at your B&B. Your bed is very comfortable and the food was delicious. Your hospitality cannot be beat!...
- Merle & Judy
What a wonderful place! We very much enjoyed your hospitality, the comfortable room, watching the birds on the lagoon and exploring...
- Peter
Beautiful setting, fantastic room, weather much better than forecast. Good food, good walks, good company - one can ask for no more.
- Janet & Alan
This property was amasing not to mention the suite and the view. We would love to come back here ! Thank you !!
- Liocis
Thank you for sharing your home with us for the last week. It has been a fantastic place to see and stay. The area that surrounds you...
- Darren and Dorothy
What a beautiful place. We had a lovely stay. What is not to like about stunning sunrises & being greeted by 8 swans& a...
- Walter & Janice
We loved our stay at your B&B. Your place is perfect & lovely, food excellent! Everything you suggested fit us perfect from...
- Shaun & Rebecca
Birds of a feather was really great because all of the people were so kind and helpful. I would totally come back here when I get the...
- Siena
We enjoyed our 2 night stay at your beautiful, peaceful lagoon.  The atmosphere is so very restful, relaxing.  The kayak ride was...
- Deb and Phil

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.