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

Everything was perfect for us. We were here for our honeymoon and I really feel like we were dreaming! The telescope, binoculars, the...
- Kathleen & Jean-Francois
Such a lovely place ! Thank you for the wonderful hospitality. 
Splendid room with boundless views of wildlife, forest and the sea & lagoon. Wonderful starting point to breathtaking vistas like...
- Bernhard & Linda
Thank you !! From the sisters ! We enjoyed ourselves and so appreciated the suggestions. I will be back with new people to exprience...
- Jodi, Deb & Barb
We had a great time enhanced by wonderful weather. Very impressive accommodation and breakfasts!
- Kay and Tony Freeman
What an incredible experience & stay! We stayed here for the 2nd half of our honeymoon, and although we only had two full days, we...
- Heather & Tyler
I chose Birds of a Feather mostly on its location as I was booked to take an art class (Fri - Sun) at Coast Collective, blocks away...
- Nikki Bryce
Wonderful views + hospitality. 
- Rick
Had an amazing time, We built an amazing relationship, thank you for sharing your beautiful home with me and my amazing soon to be...
- Alexis & Jack
We truly had an absolutely fantastic stay here! This was an ideal place to stay for our honeymoon! Dan and I both rate this B&B as...
- Karen and Daniel

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.