250-391-8889
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Thank you so much for our wonderful stay. We enjoyed the breakfast and the cozy room. And we all loved your hot tub and the roof. And...
- Audrey, Kaitlin, Melanie & Jared
What terrific fun we had at your B&B. Thank you for your recommendations and food. Give Emily and Square Root and Montgomery lots...
- Katherine and Family
Great experience! Quiet, comfortable, amazing view! Enjoyed meeting Debbie for breakfast. Thank you for such a peaceful and comforting...
- Anna
We stayed a night - last minute booking.  Wished we had arrived earlier.  Great for relaxing in the evening and good birding in the...
- David
This was our first time staying in a B&B. You made the whole experience wonderful and set a very high standard for any other B...
- Nathan & Valerie Johnson
What a beautiful spot & I've stayed in B&B's all over the world. Birds is amongst the best. Quality & comfort with...
- Liza & Maggie
Had a great time, thanks a lot!. We'll be back.
- Peter & Gillian
Lovely room, lovely hosts, lovely weather. We especially enjoyed riding the bikes up to Hatley Gardens. It has been wonderful to...
- Debbie & David
Thank you very much ! really enjoyed our stay. Sunrise was beautiful. 
- Vasily & Rita
It was a lifelong memorable stay. Thanks for the hospitality, it was awesome. Hope to come back again. 
- John and family

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.