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We stayed as a gift to ourselves .... and what a gift it was! Like living in a dream land! We spent most of our time here, out on the...
- Sean and Mary
This is truly the best B&B we have ever visited. It is most restful and gives a real sense of peace. We crossed the lagoon in...
- Tom and Gail
A superb stay in an outstanding location - topped by a fantastic day with Dieter looking for - and finding the local wildflife, bald...
- Mike & Alison
I love your webcam, we have just returned from staying with my husband's family in Oak Bay, great bird watching. I saw your lovely...
- Liz
Ashley & Dieter, Thank you for your hospitality. We had the best time & wish we could stay longer. Your B&B was so homie...
- Carolyn & Danny
Great B&B ! Come again 
- Latenstein
The adventures of Guy & Victoria Kenison continue. After being out of the room for less than 20 minutes we decided to go...
- Guy & Victoria Kenison
Very nice, relaxing and friendly atmosphere. Love to come back. Thanks.
"On Our 50th"   We consider a lovey sunrise And exhale as the pink horizen brightens. Evening shadows slowly fade And...
- Roger and Sue Fletcher
Many thanks, we loved the hospitality and food and ambiance. Much love.
- Julia & Christian

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.