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It was super cool here! Me, my mom, and my exchange sister all loved the beds and of course the room! Kayaking the first day was...
- Tia, Maria and Sandra
We came here for our elopement (we were married on the dock !) which was absolutely perfect. The place is beautiful, the hosts...
- Mr & Mrs Chaaban
We had such a nice stay here. We enjoyed the delicious breakfasts, the canoe and the welcoming committee (Emily and Montgomery) It was...
- Alex & Katie
You, along with Montgomery and Emily were wonderful hosts. Lorna and I enjoyed a mix of rest and activity. One of the highlights was...
- Jim and Lorna
Perfect in every way. Hate to leave but planning to return. Chayanee is a delight, breakfasts delicious, views spectacular, peaceful...
- Peggy & Tom
You made our stay not just a nostalgic weekend but also a really fun filled affair, and a learning experience as well. Thank you so...
- Suzie and Dick
Wonderful view, hosts and food!  Will recommend to all friends looking for a peaceful escape!
- Derek and Hansi
Wonderful place. Quiet, peaceful & serene. Delicious breakfasts, clean comfortable rooms, gorgeous weather & views. Very...
- Sue & friends
Best stay ever! Just stayed and enjoyed everything. We love the kayaks! Thanks!
- Chris and Sid
We had a lovely time here and Toby, Dieter and Paphada took wonderful care fo us! We enjoy our two days here at Butchart Gardens as...
- Rachel

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.