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

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
What a beautiful bed and breakfast! We thoroughly enjoyed our stay and the breakfasts and hosts were amazing! Perfect place for...
- Heather & Shawn
We had a great time here, it's so beautiful. Thanks for your warm hospitality. See you again.  
- Marie & Jim
Thank you for the restful stay. Great view, wonderful breakfasts for our three days visit. 
- Lorraine
Lovely accommodation, friendly staff. Enjoyed our stay ! 
- Randy
Beautiful little piece of heaven! Woke up to gorgeous sunrise! Wish we could have stayed longer!
- Tanya and Brian
Wow! Birds of a Feather exceeded all of our expectations. The room was amazing and we loved the special attention to detail on...
- Lucas & Lesley Karpiuk
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 & Louis
Thank you for a beautiful stay! We loved the tranquility and peacefulness - and can't wait to come back!
- Joel
Lovely house, it's a good idea with the bikes and kayaks and boats. Really nice environment and the service and company was great....
- Hsa and Eva Sahlquist

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.