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In the Land Down Under, the oil from the fat of an emu (the world's second largest bird after the ostrich) is an effective hydrating treatment, thanks to natural antioxidants and fatty acids that almost mimic those found in human skin. Emu oil also has powerful cell-regenerating properties to thicken skin, and it tests low on the comedogenic scale so it won't clog pores in the process. Emu oil has also been studied as an anti-inflammatory agent for burns and aching joints.
Cultural practice: Australian Aborigine would wrap each other in emu pelts to cure aches after a particularly intense hunting outing.
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WASHINGTON - No more breakfast in bed for you. And forget having that 1 a.m. tasty treat delivered to your hotel room.
The New York Hilton Midtown hotel will no longer offer room service to any of its 2,000 rooms. After this summer, if you are hungry at the Hilton, your choice will be the newly built 24-hour cafeteria-style eatery.
"You can be sure that if Hilton was making money on room service, they would keep it," says George Hobica, travel expert for Tingo.com. Hobica says many hotels lose money on food service to rooms -- especially after breakfast when the demand slows down and the staff is still on call.
"I'm seeing a lot of hotels trying out different things to really meet what the customers are looking for," says Jean Newman Glock, global relations director for Connoisseur Travel, Ltd.
The Hilton noticed many of its customers going to neighboring eateries to buy their food and bring it back to their rooms.
"The Hilton is trying to recapture a lot of the income that they see local establishments getting," Glock says.
Glock thinks five-star hotels will continue to offer room service, but Hobica thinks they, too, will start to do away with in-room dining and other perks, including front-door baggage handlers.
"It's kinda like when the airlines stopped giving meals during flights," Hobica says. "One airline did it and then another and another -- it may be an avalanche, who knows. We'll see."
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A collection of relevant and timely media clips and resources.
Posted on October 2, 2012
House oversight committee Chairman Rep. Darrell Issa told The Daily Caller on Monday that Univision's special investigation into Operation Fast and Furious finally puts faces and names on the victims of the Obama administration's Operation Fast and Furious.
Read the article: The Daily Caller
Darrell Issa, Fast and Furious
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Brunch: Crock Pot French Toast
December 5, 2010
Tags: Breakfast in bed, Brunch, Crockpot, French Toast
HEY!!!! THIS POST IS 2+ Years old— I updated it recently to help answer the questions and comments and traffic this post has received The updated version is HERE.
From December 2010:
I love big weekend brunches! Breakfast is a pretty big tradition in my family on the weekends. Both my mom and I worked in diners when we were in college and nothing beats my mother's omelettes with a side of corn beef hash or sausage.
I can also say I hate all the dishes involved after a nap worthy brunch fest. How many pots and pans can you dirty with bacon or eggs, french toast and pancakes— and lets not even deulve into waffles. By the time you muster the energy, and actually get through a sink full, I'm keen to make another total kitchen mess with cookies, pie, or whatever recipe (holiday cookies!?!) I'm experimenting with that week. Good thing my boyfriend doesn't mind rolling up his sleeves and lending a hand. I think that is worth a breakfast in bed on a lazy Sunday afternoon.
I have tons of brunch recipes that until now I haven't posted. I'm hoping to get into a routine of posting Sunday Brunch receipe here and there on Saturday evenings perfect for a late Sunday morning Brunch, and heres a great one, with limited dishes involved.
Crock Pot French Toast:
I got a crock pot for Christmas last year after having to borrow my mom's for last years Thanksgiving dinner extravaganza. Sad to say I packed up and stored it away after greatly over estimating the time it would take to cook chicken tikka marsala while I as at work. Burning curry is nothing you want to arrive home to. My aunt gave me this recipe after raving here and there about bring her crock pot full of fluffly ready to serve french toast at work. She brings it in a couple times a year a round holiday season and serves it to her office. Its soooo easy to make and its wonderful to wake up on a weekend morning to the smell of ready to dive into French toast– set your coffee maker the night before and you won't have to lift a finger before breakfast.
I made half of what her recipe calls for as my crockpot is a bit more on the petite side.
1/2 loaf of bread.
I don't recommend wheat bread generally though honey wheat is pretty good as french toast. Cinnamon Raisin Swirl is to die for, or a challah bread works too. A loaf of day old french or italian is also best as french toast.
Break up bread in half pieces.
6 eggs, 2 c milk, 1 tsp cinnamon, 1 tbsp light brown sugar, and 1 tsp vanilla.
Pour over bread if you've already placed in the crock pot. I was worried I find out the next day that not all the bread had gotten saturated so I dunked my pieces individually and layered them. I'd recommend this if you are using a hardier or more stale bread. Set crockpot to lowest setting. Cooking takes at least 6 hours.
In the morning you will find a fluffly, bread pudding-souffle like breakfast. Remove the lid about 15 minutes before its done and it will brown and toast. Serve with warm syrup!! Serves 4-6 depending on how hungry your guests are.
Entry Filed under: Brunch
229 Comments Add your own
1.| December 6, 2010 at 6:00 pm
Hi Ella – Thanks for this recipe. I've heard about it and can't wait to try it. Sounds like a great addition to a Christmas morning brunch especially with authenic maple syrup from Vermont. also – thanks for the plug for the omelette queen!!
2.| December 8, 2010 at 6:10 am
I am definitely planning this as part of my New Year's brunch! What a fantastic idea!
3.| December 9, 2010 at 3:11 pm
This looks amazing. How do you serve it? Just spooned out?
5.| August 22, 2012 at 1:06 am
no honey…you use chopsticks and dental floss!!!! good luck with that!
6.| October 9, 2012 at 10:18 pm
7.| November 16, 2012 at 2:11 pm
8.| December 20, 2011 at 2:06 pm
Do you let it set overnight? I've seen some recipes say to refridgerate overnight (or 4 -24 hours) before baking. Anyone have any ideas on this? I never learned how to cook so any input would be GREATLY appreciated!
10.| December 26, 2011 at 4:59 pm
My friend just told me about this recipe and she used the crock pot bags for easy clean up! Can't wait to add this to next years Christmas brunch!
13.| August 19, 2012 at 5:04 pm
Do crock pot bags leach any chemicals into the food?
14.| October 4, 2012 at 12:38 pm
I'm guessing they leach out something and it's probably chemicals, wouldn't want that in my french toast. And besides, using liners in to a sustainable practice! How hard is it to clean a crock pot!?!?!?!?
15.| August 21, 2012 at 5:33 pm
don't cook in plastic, it's not safe. just spray your crock-pot and if you forget or it doesn't work so well just let it soak.
16.| October 14, 2012 at 10:16 pm
never understand why ppl want to use those nasty plastic leaching bags in a crockpot. Probably ones that don't realize the harm on your family's health despite what the company tells you. Seriously I own several crockpots, the ones that lift out and they are SUPER SUPER easy to clean out.
17.| December 22, 2012 at 12:44 pm
stop spraying too, full of chemicals!
18.| December 23, 2012 at 8:27 am
I use the liners and have had no issues! I hate cleaning my crock pot (even if I spray!) I won't use my crock pot without them! I even store the box of liners IN my crock so I won't forget them! ;)
19.| May 28, 2013 at 9:00 am
Make your own cooking spray with oil and water
20.| July 2, 2013 at 3:35 am
People don't seem top understand the plastic that leeches into your food causes cancer. I know, "everything" causes cancer these days, but specifically breast cancer. If I have to spend 5 minutes washing my crock pot to avoid putting my family and myself at risk, I'll do it.
21.| January 12, 2014 at 11:31 pm
No liners no spray. Rub the crock with a little butter on a paper towel should help with clean up
22.| July 13, 2012 at 10:03 am
I highlighted this blog post on my blog today. Thank you. http://scrapbookalphabet.blogspot.com/2012/07/fridays-guest-freebies_13.html
23.| July 13, 2012 at 12:36 pm
Can it cook longer than 6 hours I don't want to over cook to much.
24.| July 14, 2012 at 12:53 am
Just made it! Looking forward to the morning!
25.| July 16, 2012 at 4:38 pm
I sound dumb but how many pieces of bread for half a recipe?..Just cooking for two….
26.| October 8, 2012 at 5:16 pm
Since 1/2 a loaf serves 4-6, I would make a 1/4 of a loaf for 2-3. Just half the recipe
27.| July 21, 2012 at 11:01 am
One suggestion, make sure to grease the crockpot before putting in the bread and liquids. This can quickly turn into a stuck on mess and waste quite a bit of your dish.
I also recommend using very thick bread, like texas toast, for this so it keeps it's shape and doesn't turn into a giant glob.
28.| July 25, 2012 at 3:05 pm
YUM! This looks wonderful!
29.| July 26, 2012 at 11:28 pm
Have you ever tried biscuit dough? The Pillsbury ones? I wonder if that would expand too much?
30.| November 12, 2012 at 9:15 am
If you put raw dough in there, it's not going to absorb the egg mixture, it'll just create a crust, and be regular biscuits inside.
31.| August 2, 2012 at 8:07 pm
If I have a larger crockpot would I just use a full loaf instead. I was thinking of doing the cinnamon swirl.
32.| August 5, 2012 at 7:07 pm
So, if I turn in on at 9pm and wnnt to serve at 9am it won't be overcooked? Would love more breakfast recipes!
33.| August 7, 2012 at 10:20 am
Before you make this delious mixture, be sure to spray the inside of the Crock Pot for easier clean up. I do this EVERY time I use my CP, mainly because I am extremely lazy.
34.| December 22, 2012 at 12:46 pm
Have you read the label on that spray can as to what you are eating? Butane, like in a lighter, you want to eat this?
35.| July 2, 2013 at 3:47 pm
Butane is a gas at room temperature, and it evaporates almost instantly. It's a propellant, not a food additive.
Please learn what you're talking about before demonizing something.
36.| November 10, 2013 at 3:45 am
You can easily buy organic cooking spray. I've yet to find organic liner bags. ….
37.| November 24, 2013 at 11:05 am
I bought an oil sprayer (pampered chef sells one) and then u can add olive oil…I'm Leary if the spray cans u buy in the store too, butane yuck!!
38.| December 7, 2013 at 10:37 pm
You are overthinking it… It doesn't appear that much hydrocarbon residue actually makes it into the food and the amount that does is well within the safety limits. You are probably doing more harm to your body breathing near a running cars, or using a cell phone….
39.| August 7, 2012 at 9:46 pm
sounds awesome….do you think I could get away with using egg whites?
40.| August 8, 2012 at 1:31 pm
for the full crockpot size I am assuming you would double everything…but 12 eggs seems a bit excessive doesn't it? I am wondering if it would need longer to cook when you have more in there……my big concern is that a loaf of bread would barely cover my family, though this seems more rich than your regular french toast.
41.| August 8, 2012 at 1:56 pm
could i start this in the morning say at 11 am and let it sit till tomorrow morning in the crock pot in low heat setting
42.| August 8, 2012 at 6:43 pm
If you doubled this recipe and cooked in a larger crockpot, would you cook it longer? How long?
43.| August 10, 2012 at 5:56 pm
Mine turned out bland and not good… I must have done something wrong
44.| September 5, 2013 at 10:42 pm
Put cinnamon over each layer of bread instead of in the egg mixture. I also cooked mine with blueberries in between each bread layer
45.| October 30, 2013 at 5:10 pm
I used Italian bread & followed this step by step. It was awful for us too.
46.| August 10, 2012 at 9:14 pm
Can I double this recipe???? If I do, Will I need to cook it longer?? Also Will it taste nasty if I use wheat bread?
47.| August 11, 2012 at 2:39 pm
Has anyone tried this recipe yet? I would love to know how it turns out??
48.| August 14, 2012 at 2:23 pm
When you say "lowest setting," do you mean "Warm" or "Low?"
49.| August 15, 2012 at 6:21 pm
If you dunk the bread, do you still pour the remaining milk mixture over the bread, also? Thanks!!
50.| November 13, 2012 at 1:26 pm
I did and got scrambled eggs on the bottom. I don't think so but maybe i did something wrong. This recipe was ok but I still prefer french toast cooked on the stovetop. This would be nice when time is an issue
51.| August 16, 2012 at 2:27 am
Hi! A friend pinned this recipe and I'm intrigued… so, is the recipe you've posted the half-recipe? I have a 6.5 Qt crockpot, so I want to know if I can double the recipe you posted or if that's the original your aunt gave you :)
52.| August 16, 2012 at 9:40 am
Is the recipe here the halved version? And what size is your crock pot? I have a huge crock pot, wondering if I should double this?
53.| August 16, 2012 at 11:31 pm
when you say the lowest setting, is that low, or warm? My crock has warm, low, and high,
54.| August 17, 2012 at 12:42 pm
how does it brown/toast when you take the lid off?
55.| August 17, 2012 at 1:03 pm
[…] so it's even more exciting. They're doing pizza for dinner and I'm trying out a crock pot french toast recipe. Oh, speaking of that, I tried a few more Pinterest things. We had the crock pot cube […]
56.| August 17, 2012 at 6:06 pm
What about if you have a family that isn't a huge fan of the bread pudding consistency and likes a more toasted French toast? Is there a way to make it turn out a little bit drier? Take the lid off sooner than the last 15 min of cooking?
57.| August 18, 2012 at 7:36 am
I did not have good results with this receipe….. bread burnt on the bottom and sides and really the rest was soggy.
58.| August 18, 2012 at 9:44 pm
Does this really brown in 15 minutes with the lid off??? Or did you brown it in the oven ?
59.| August 19, 2012 at 7:19 am
Hi! I made this lastnight! It smells amazing! But I have two questions…How do I know when it's done? & mine is burnt around the bottom and edges (smells like burnt sugar. Is there a trick to not burning? (the inside is edible but it's pretty mushy so I just don't know if it's done! A very promising recipe though. I wanna keep trying it to get it right! Thank you.
60.| February 8, 2013 at 10:50 pm
I haven't seen the bottom etc yet but I wondered the same thing. I don't know how to tell if it's done.
61.| August 19, 2012 at 7:56 am
I made this last night and it was hard as rock on top and mush underneath. was left overnight, 8 hours.. maybe thats too long. had to throw it out
62.| August 19, 2012 at 9:01 am
I'm not sure what I did wrong but mine burned severely. So disappointed.
63.| August 19, 2012 at 11:43 am
I tried this recipe and it didnt work. :(
64.| August 19, 2012 at 12:11 pm
I made this last night but with whole wheat bread. That was my first mistake, but I wanted to be healthy. Second mistake was not spraying PAM in the slow cooker before putting the bread in. Next time, it will be white or French bread and the bottom will be sprayed with non stick!
Mahalo for the great idea!
Mrs K
65.| August 19, 2012 at 8:10 pm
I have a large crock pot. Is the recipe you listed half of what your Aunt used?
66.| August 20, 2012 at 7:28 pm
[…] Crock Pot French Toast […]
67.| August 20, 2012 at 9:35 pm
Ok so my hubby's birthday is on Wednesday and he totally requested FT for breakfast and this recipe jut saved my bacon! Now I don't have to wake up at the butt crack of dawn to git 'er done! Thanks so much!
68.| August 22, 2012 at 10:04 pm
Do you think it would cook on the warm setting if I cooked it for 8 hours? Warm it's the lowest setting on my crock pot.
69.| September 29, 2012 at 7:11 pm
"Warm" is not a setting for cooking, it's for maintaining the temperature of cooked food. You'll want to cook this on low. I haven't tried this recipe, so I don't know if it works.
70.| August 24, 2012 at 12:03 pm
Can it cook longer than 6 hours? Like 8-9?
71.| August 24, 2012 at 3:57 pm
This crock pot french toast sounds great tasting and so easy! Can't wait to try it.
72.| August 24, 2012 at 6:24 pm
I just found this.. I might try it for breakfast tomorrow we have a busy day this will start my kids off in a good mood. Thanks
73.| August 25, 2012 at 2:23 pm
Is it ok to let it cook 8 hrs in the crockpot on low or will it dry out or burn?
74.| November 22, 2012 at 10:07 am
I tried it for 8 hrs and it burned
75.| August 25, 2012 at 10:22 pm
So its NOT Christmas but I have it in the CP for the morning!!
76.| August 26, 2012 at 12:25 am
For French toast can you leave it linger than 6 hours?
77.| August 26, 2012 at 1:58 pm
I just tried this last week and did not like it much at all. It needed something, maybe some raisins or more sugar or spices. Seemed just too mushy for me.
78.| August 26, 2012 at 8:00 pm
I sleep longer than 6 hours. Would it be a problem to have it sitting on the warmer setting for a bit before eating? Will it not toast and brown that way?
79.| August 26, 2012 at 8:02 pm
made this as a dessert for fantasy football draft potluck, tweeked it a little , used whole loaf of bread another 1 1/2 batch of the egg batter , drizzled with maple syrup and put 5 heaping tablespoons of vanilla frosting on top before we left. Once we go to the party the frosting was melted into it along with the syrup and it was a fantastic scoopable dessert.
80.| August 27, 2012 at 5:01 pm
I can't wait to try this!
81.| August 29, 2012 at 12:28 am
This sounds quite easy and delicious.
82.| August 29, 2012 at 11:49 pm
Question….. you said you halved the recipe, so is this recipe already halved?? I have a big slow cooker (and a big family) …do I double the recipe or is this the big one ???
83.| February 17, 2013 at 10:30 pm
Yes the recipe is halved already. The full recipe calls for 12 eggs.
84.| August 30, 2012 at 2:04 pm
Sounds great to me,can't wait to try it.I love french toast.August 30 2012
85.| August 31, 2012 at 6:06 pm
Yum!! I currently make a French Toast Casserole, but would love to save even more time by doing it in the slow cooker. Is the recipe you posted the half recipe or the full? I have a large crock pot and a large family so I would like the full recipe :) Thanks so much!!!
86.| September 1, 2012 at 11:59 am
Tried the Crock pot French toast with Cinnamon Swirl bread. It was good, my daughter didn't care for the consistency but everyone said the flavor was really good. I would like to try the Texas Toast bread which is what we use to always use for French toast.
87.| September 1, 2012 at 5:12 pm
Great recipe, thank you for it, can you tell me what size your crock pot is?
88.| September 2, 2012 at 3:54 am
Hi, you said you halved it is this the half recipe or the whole.
89.| September 2, 2012 at 10:39 am
Is that the whole recipe or a halved recipe? I have a big ol' crockpot. Thanks :)
90.| October 4, 2012 at 12:47 pm
I have the same question. I think my crockpot is bigger than the one in the picture and am reluctant to make it without an answer. If I do make it I would probably double it, there appear to be more than 3 pieces of bread in the picture….hard to tell for sure though.
91.| September 2, 2012 at 12:04 pm
Sounds so good. Do you think I can replace eggs with egg whites and 1% milk?
Love your reciepes.
92.| September 3, 2012 at 12:03 pm
This did not work out for me. Don't know if the size of the crockpot has something to do with it, but mine was overcooked on the sides and soggy on the bottom.
93.| September 3, 2012 at 3:35 pm
French Toast
94.| September 6, 2012 at 2:39 am
Just putting mine in. Cross my fingers, thanks again for this, I am always looking for things that are quick and yummy for my girls. Love to send them to school with bellies full of mommy love!!
95.| September 7, 2012 at 6:40 pm
Sounds delicious! Can't wait to try it. :)
96.| September 8, 2012 at 12:53 pm
I must have done something wrong – after 10 hours, I just have hot soggy bread :(
Any ideas what I did?
97.| September 8, 2012 at 10:17 pm
Whats the longest that it can cook? I dont' want to wait till 12am to get it ready….lol
98.| September 9, 2012 at 10:52 am
I was really excited about this recipe. I don't know what went wrong, but when we woke this morning it was completely burned. I cooked it on the lowest setting, didn't change anything, and……
My only consolation is that I used a crock pot liner, so I didn't have to scrub burnt bread.
99.| September 9, 2012 at 11:53 pm
Do you need to grease or butter the crockpot?
100.| October 30, 2012 at 10:38 pm
Most definitely!
101.| September 10, 2012 at 12:10 am
I have your recipe in the crock pot right now. I just took a peek to see how it's doing. It smells AMAZING! Thanks for sharing!
102.| September 11, 2012 at 8:09 am
I tried this last nite, and cooked for 8 hours over nite….they all stuck together
103.| October 30, 2012 at 10:39 pm
Part of the recipe instructions say that it has a bread pudding type of consistency… that means it all sticks together.
104.| September 11, 2012 at 9:23 pm
Great recipe! Trying it tonight. Thanks a lot :)
P.S. It's chicken tikka masala :)
105.| September 11, 2012 at 10:34 pm
ok, I am thinking I hope i sleep more then 6hrs. Will it be ok to stay in there on low for more time? hehe
106.| September 12, 2012 at 1:56 pm
Can you leave this in the frig overnight and cook it during the day to use as breakfast for dinner?
107.| September 12, 2012 at 8:45 pm
[…] Crock Pot French Toast by The Cake Eccentric's […]
108.| September 14, 2012 at 2:01 pm
[…] did a little research and found a crockpot recipe for French Toast from a fellow wordpress member (http://thecakeeccentric.wordpress.com/2010/12/05/brunch-crock-pot-french-toast/). Done and done! Now, bacon can take a long time to cook and splatters everywhere so I simply made […]
109.| September 14, 2012 at 3:41 pm
[…] recipe for Crock Pot French Toast caught my eye a few weeks ago from a cute blog called The Cake Eccentric. I admit, I was […]
110.| September 16, 2012 at 1:00 am
I'm actually making this tonight, I can't wait for it in the morning!!!
111.| September 16, 2012 at 8:19 am
5 hrs in lg oval crock pot was overcooked, next time maybe 3 hrs then uncover to brown. I'm using cinnamon brown sugar swirl bread, hope it tastes good!
112.| September 16, 2012 at 11:13 am
Just a thought. I made this last night for my kids this morning. Started it around 11:30 pm and it cooked until 7 am. I tasted it and believe that it basically made yogurt out of the milk and sugar. Was very tangy. I suppose my crock pot did not get hot enough to kill the lactose bacteria in the milk. Maybe heat it on high for a while before overnight low. Or adding a bit of salt might work as well. Interesting though.
113.| September 17, 2012 at 7:43 am
Soooo…I tried this and I probably will NEVER do it again lol. I think my crock pot is too powerful or something because I had it on low for 4 hrs then it started to burn. I let it sit for a couple more hrs then I just put it on warm until I served it. It was crispy ha! Again…probably won't do it again unless I know I can have some fluffy yummy French toast.
114.| September 17, 2012 at 5:29 pm
I love this recipe, but one day i wanted to go for a New England style twist, I replace the light brown sugar with dark brown sugar which has a deep molasses flavor and I use corn bread. Try this out and I assure you, you will not be disapointed!
115.| September 17, 2012 at 5:48 pm
Unfortunately this just didn't work for me. It turned out burnt around the edges and mushy on the bottom : (.
116.| September 21, 2012 at 9:34 am
OMGosh I bet the house smells amazing early in the morning.
117.| September 21, 2012 at 6:53 pm
Sounded like a good idea until I read that many of them are mushy. How does the one from you aunt taste? Are there some tips missing?
118.| September 21, 2012 at 7:25 pm
I did it today just as in the recipe. It worked! I didn't change anything and nothing burnt, nothing mushy, just perfect!
119.| September 21, 2012 at 10:55 pm
So can l leave it cooking for more than 6 hours?
120.| September 22, 2012 at 5:17 pm
Not a lot of questions are getting answered here, which is unfortunate. Some things I can answer, tho. For those who made this and it burnt – you probably have a newer (last 5-10 years) pot. They run hotter than older ones so you have to take care with running times. I'd guess that this would be done in 2 hours in a newer pot. Yes, you have to butter/spray/grease the pot. I do every time I use the thing whether the recipe says to or not. Don't know how leaving the top off "browns" the top, but it does. I made this in my 2 quart insert, buttered the inside, made half the recipe, added some nutmeg, and cooked it on WARM for 7.5 hours. I took the top off for 15 minutes and it was perfect. Soft and fluffy inside, a bit crusty outside and bottom. Washed up easily.
121.| September 23, 2012 at 9:42 am
This sounds like a good idea but, trust me if you like French toast and you make this you will most likely be VERY disappointed. The bottom and the outer edges get very burned while, the middle is nothing but a soggy mess. What a waste of ingredients!!!
123.| September 25, 2012 at 10:28 am
I made this last night and I set my crock pot to warm and this was delicious. It didn't burn or was it mushy… a new family hit. Thank You for sharing recipe.
124.| October 4, 2012 at 12:39 pm
So I understand correctly, you set it on warm to cook it, or you cooked it and it was on warm until you were ready to eat it. If the former (set it on warm to cook it) how long was it cooking?
125.| September 26, 2012 at 11:33 am
Unfortunately I tried this last night, hoping it would be an easy breakfast. It was burnt on the outside, and raw on the inside. And my house now smells like burnt french toast. I put it on low at 11:30 last night and woke up at 6:30 to check on it. So no easy breakfast, and a waste of all the ingredients. :(
126.| September 30, 2012 at 11:27 am
This recipe did not work for me. I have a new oval crockpot and set it on low, not warm . It smelled amazing, but after six hours the bottom and sides were burnt and the center was soggy and gross – not bread pudding consistency at all. Used day old french bread and followed the recipe exactly. What the…?
127.| September 30, 2012 at 12:45 pm
I've made this twice. The key is the bread to be a little stale or lightly toasted. And cooking it for 7 to 8 hours. At least 6 hrs in instruction. The. Bread it still wet and gummy. Was A HUGH hit with cinnamon raisin bread. For work function. WILL BE MAKING THIS AGAIN !
128.| October 9, 2012 at 10:34 am
I made this and it turned out perfectly. I doubled the recipe and cooked for 7.5 hours and it was not mushy or burned. It was just as it said it would be. I also made this as is cooked in a smaller crockpot and it was perfect after 6 hours.
129.| October 11, 2012 at 4:44 pm
You said you made 1/2 the recipe…so is teh recipe above 1/2 of the original? For a full recipe, would you simply double this?
130.| October 11, 2012 at 4:51 pm
Also, the 3 settings on my crockpot are warm, low, and high…would I cook on warm? or low?
131.| October 12, 2012 at 7:46 am
[…] F: Slow Cooker French Toast Casserole […]
132.| October 12, 2012 at 8:17 pm
Ooh, can't wait to try this one – probably overnight for Christmas, but maybe before then!
134.| October 13, 2012 at 1:18 am
Just put my bread into the crock pot, going to wait until about 3:30 to add the egg mixture. Hopeing it works out great will let you know
135.| October 13, 2012 at 7:09 pm
[…] found this crock-pot french toast recipe on Pinterest last night, and I had to try it. What is there not to like about a crock pot […]
136.| October 21, 2012 at 10:26 am
I prepped last night. I used Texas toast and let it cook for 7hrs on low. It browned the ends did not burn. I also dipped each half in the egg mixture and placed in the crock pot and poured the remaining mixture on top . Spray your crock pot with cooking spray it slid out perfect and was easy to slice.
My family loved the breakfast with warm maple syrup.
Definitely will make again for our Holiday brunch.
138.| October 23, 2012 at 12:37 am
This sounds amazing, but does it come out soggy?
140.| October 23, 2012 at 3:40 pm
I made this using a oval 6 or 6.5 qt crockpot that only has 4, 6 8 10 hour settings. 4/6 hours are high and 8/10 hours are low. I doubled the recipe 1/2 loaf of white and 1/2 loaf of cinnamon swirl on top I only dipped the top layers in the milk/egg mixture then poured the mixture over the top. After 3 hours (9-12) on the 10 hour setting it started to stick even though I did spray the sides of the crock so, I unplugged the crockpot and left the lid on I then started the crockpot again this time on high for 2 hours (5-7) unplugged and took the lid off. It was a little crunchy on the side and bottom but the rest was fine. This is something you will have to experiment with or you will have a burnt stuck mess if you leave it over night!
141.| October 23, 2012 at 10:51 pm
Made this 10/22/12. My cp is 15 yrs old and 5 qrt,I used 1loaf of JimmyJohns day old bread. Cut on diagonal1/2″ slices. Buttered bottom and side of cp . I used only 3 eggs 1cup milk and forgot the sugar. Dipped each piece of bread covered the bottom of cp 5 slices then stood other slices up along the side of cp and then finished staggering the remaining slices in center. Left over egg mix was poured over top. Cooked Low 6 hours. Perfection! As stated by another pinner the burning must be from the sugar…didn't miss it since we used maple syrup on our plates Mine looked like I made them on stove top. This is a keeper for me. I put mine in the cp around 2am…insomnia has its perks! Lol
142.| October 25, 2012 at 8:31 am
I made this last night and I gotta say….it came out perfect. I followed the recipe other than adding a tsp more of cinnamon. I cooked it on low (not the warm setting my crock has) for 8 hrs (overslept) sprinkled a little cinnamon sugar on top before serving and the kids ate every last bite. I didn't spray the crock and that's my only regret. Lots of scrubbing tonight. I had a few burnt pieces but my son ate those right up. House smelled great too. Will make again!!!
143.| October 25, 2012 at 8:33 am
Oh, and this recipe fed my three kids and left them wanting more ( if that helps those questioning the amount of bread used)
144.| October 26, 2012 at 10:38 am
I tried this recipe last night using cinnamon swirl bread. In the morning it was a burnt glob stuck to my crock pot. What a bummer!
145.| October 28, 2012 at 10:09 am
Oh well, it's as I expected my crock pot did not do the job of cooking my toast. It is soggy in the middle. Large family to feed. Everybody is spending a lazy day in bed so, I kicked it up a notch and took the lid off and will see what that does. In reading the posts it's a toss up as to the brand, I believe, in crock pots. I will try it next time with out soaking my bread first. The brand name of my crock is called Crock-Pot. Most likely generic.
146.| October 28, 2012 at 10:36 am
we made this last night for a potluck this morning. what a mess. it was burnt and so much water in the the bottom of the crock pot. it was inedible. it had no taste what so ever. did you leave out the sugar or something? a big waste of cinnamon raisin bread and eggs. off to the donut shop for something for the potluck. disappointment…
147.| October 28, 2012 at 2:38 pm
Kicked it up a notch. It worked. Will try it again sometime.
148.| October 29, 2012 at 5:32 pm
Is the recipe above the one you used or your aunts full recipe..? So in other words use this or double..? :)
150.| October 31, 2012 at 6:38 pm
try adding an 8oz. package of cream cheese cut into chunks and mixing into the bread this a great way of making Christmas breakfast and still spending time with family. Thanks for sharing this.
152.| November 11, 2012 at 12:12 am
Made this the other night. It was absolutely disgusting when we woke up. I followed the exact recipe and the bread was completely burnt.
153.| November 14, 2012 at 10:22 am
who knew one recipe would generate so many comments.. like any recipe, you get creative if it doesn't look right, that's the best part of cooking! BTW, can't wait to try this on my 4 boys and husband, one loaf will almost be enough..be interested to see how it does with soymilk, as major dairy sensitivities alter anything I can make for my family, but 99% of the time, it's totally awesome..
154.| January 24, 2013 at 5:26 am
I was excited by this recipe but pretty disappointed. The top of the French toast came out well but the bottom was soggy. There was a mess and the taste was bland. Oh well. You live and learn. It must have been my crock pot.
155.| November 18, 2012 at 8:40 am
I cook with crockpot often…decided to try this. It was not good at all.
156.| November 22, 2012 at 12:14 am
Crock pot liners are made from nylon resins and studies to date have not shown any chemicals leaching into foods. I use them every time I use my crock pot.
158.| November 22, 2012 at 4:25 pm
Just made this for my wife and the kids for thanksgiving morning. This was awsome. I used cinnamon swirly bread. They loved it and have friends who will be trying it next.
Thank you for sharing. I will pay it forward.
159.| November 24, 2012 at 12:01 am
I make a baked french toast for Christmas morning every year and is quite easy but I like the idea of just putting in a crock pot before bed and waking up to ready made breakfast.
160.| November 24, 2012 at 10:11 am
I did not have good results as well, burnt on top and soggy all the way to the burnt bottom, I followed all directions carefully so I don't really no what went wrong. I will stick to making French toast the original way, and for hectic mornings I will make French toast the day before and freeze!!! The next busy morning we can just pop a slice or so in the toaster!!! Yummy
161.| December 1, 2012 at 11:33 pm
I made this last night into this morning and it smelled wonderful cooking early this morning, I couldn't sleep. I woke up before it was supposed to be ready to it stuck to the bottom, burned on the bottom and sides and soggy in the middle. I unplugged it, filled it with water and went back to bed for a few hours and cleaned up the mess. I will use the ingredients, but fry it the old fashioned way in a pan next time.
162.| December 5, 2012 at 12:22 pm
[…] Get the full directions here. […]
163.| December 8, 2012 at 11:36 am
I tried this last night for the first time. I was looking so forward to it this morning. I woke up last night to the smell of burning. I even put it on the low setting of 10hrs. It burnt to the sides of my crockpot. Plus it just wasn't good. I'm going to try again because I used the French toast cut bread. When u make the mixture and pour it in is all the bread covered or like half way up with liquid?
164.| December 10, 2012 at 10:57 am
I had a problem with the French toast sticking together. Any suggestions?
165.| December 12, 2012 at 1:58 am
Great recipe for the crock pot. No matter what size pot you use just layer the bread until it's almost at the top of the pot. Use enough eggs and milk with some added cinnaman (can't spell) added to the egg mix and pour over the bread. Leave to soak for at least an hour (could get away with half an hour. Then switch it on to auto and pop lid on and go to bed. Get up in time to remove lid and it's all yours to enjoy, no hazzle and if you've greased the pot first, not even a lot of cleaning. Good stuff.
166.| December 12, 2012 at 2:02 am
Forgot to say that we use buttered bread and sprinkle sultanas or currants in between the bread with some sugar. Any sugar you have at hand like demerrara or ordinary white. This makes it like old fashioned bread pudding and if you have family with different tastes they can add maple syrup on theirs or more cinnaman or whatever.
168.| December 16, 2012 at 9:38 am
I made this last night for a church event this morning. I doubled the recipe and used a large crockpot. It was very mushy when I woke up, so put it on high with the lid off for about 30 minutes or so. Turned out DELICIOUS and was a big hit. I may add a pinch of salt to the eggs next time.
169.| December 16, 2012 at 3:47 pm
do you double the ingredients if you use you use the whole loaf of bread?
170.| December 17, 2012 at 6:38 pm
This looks really good. Cant wait to make this for christmas morning!
171.| December 23, 2012 at 5:52 am
This looks so good. What is the best way you found to take it out of the crockpot without making it fall apart?
172.| December 23, 2012 at 2:48 pm
I have a couple of questions; is this the recipe cut in half? And you said It's like a souffle…is it soggy? I'm just wondering because my husband is picky. Thanks!
173.| December 24, 2012 at 10:31 am
This sounded like a great idea so I tried it out. I followed all if the instructions and cut the ingredients in half because it was only for 2 people. I woke up and found that the bottom had burnt. What did I do wrong?
174.| December 24, 2012 at 10:52 am
Is this the shortened recipe? I have 4 hungry kids and a husband so I want to make sure that I make enough for them all tomorrow morning.
175.| December 25, 2012 at 1:43 am
ok, I just turned on my crockpot….wish me luck. Santa is coming I hope he doesn't eat it! I will let you know how it turned out in the morning. Merry Christmas
176.| December 25, 2012 at 8:44 am
Well I made the full recipe and we had enough. It got mixed reviews. It wasn't burnt which I was estatic about after reading the other posts. I used texas toast and it worked out great.
177.| December 25, 2012 at 9:07 am
We just finished eating this amazing French toast! Thank you for sharing! It was the perfect Christmas morning breakfast. I started the crockpot at 2am. By 8, it was perfect! I used thick slices of cinnamon bread from a local bakery. No burnt bread, no mushy eggs, it was perfect, delicious, and it is all gone…I will absolutely make his again!!!
178.| December 26, 2012 at 3:00 pm
I tried this and woke up to a burnt mess 6 hrs later. I used an oval 7 yr old oyster black crockpot. It would have probably been done in 3 hrs. It was on low for 6 hrs. It looked yummy when I poured it all in…will try again, but a huge disappointment for Christmas morning.
179.| December 28, 2012 at 5:57 pm
Not sure what I did wrong but I found it gross :( was so excited too
180.| January 1, 2013 at 8:52 pm
I have made stuffed french toast many times and my family loves it…. so I am trying it now in my crock pot – I used day old french bread, cut into thick slices- I layered the bread in the crock pot (I sprayed the crock pot with PAM) and added 8 oz of cubed cream cheese, and 1 16 oz can of sliced peaches(drained most of the juice). Next I drizzled real maple syrup over the bread mixture. I then added my egg/milk/vanilla/ cinnamon and more syrup mixture to the bread layers. I made sure that all the bread was covered with egg mixture. Any type of fruit can be used- I have used strawberries, bananas , and raspberries. I sometimes serve with fresh whipped cream and it is very very good! I am looking forward to seeing the results f the crock pot version, in the morning- I do not use sugar in this recipe and no one misses it!
181.| January 6, 2013 at 5:50 pm
I am definitly gonna use this reciepe, sound so good.
182.| January 9, 2013 at 1:18 am
Started it tonight, got it on for 3/4 of a loaf w/ 9 eggs, 3c milk 2 tbs brown sug 1.5 tsp vanilla. Goin for 7 hours, probably have to leave it for 9. Will report
183.| January 15, 2013 at 12:33 am
Why not just take the 15 minutes it takes to make real French toast? Eggs, milk, melted butter, vanilla, cinnamon, sugar and nutmeg… Mix up batter, dunk in bread (I use pepperidge farm cinnamon switl) and cook on griddle?! 6+ hours for soggy bread pudding texture?! Seems silly.
184.| January 16, 2013 at 4:05 pm
i got overly excited and started my french toast, THEN read all the reviews, so i got really nervous it would burn, get soggy, etc…
i generously sprayed cooking spray, used honey wheat thin sliced bread, dark brown sugar, vanilla, cinnamon, nutmeg, eggs, almond milk, and a dash of salt. I dipped my bread individually, then sprinkled brown sugar cinnamon and a dash of salt in between each full layer. covered the top with a heavy layer of brown sugar and cut small chunks of butter to let melt down as it cooked. after all assembled, i stuck a fork in and broke up the bread pieces a bit more. i have an older hand-me-down round crock pot. and took the lid off 15 minutes before eating.
wow, i believe this is better than french toast. it formed into a perfect loaf, not soggy, not burnt even a little bit, slid right out of the crock pot, sliced into perfect cake-like pieces and with or without the drizzle of maple syrup was absolutely delicious.
THANK YOU for the recipe.
i hope everyone who didn't get proper results tries again because it is so so so worth it when its right.
186.| January 20, 2013 at 8:53 am
Omg! YUMMM! Would never have thought of that. French toast is one of my favorite meals. This looks awesome. thanks for sharing!
187.| January 25, 2013 at 9:59 pm
No need to worry about chemicals from crock pot bags.Your crock pot is already coated in a type of polyethylene plastic that when heated will off-gass enough to kill many types of birds. (ie, no teflon if you own a Macaw or Grey.).
A nice, new, polypropylene bag will be much less toxic, and also can be used as fridge storage for leftovers.
188.| December 17, 2013 at 7:25 pm
Actually, many of us have already sought out a crock pot that is specifically non-coated. Stoneware, clay cookers, etc. There are many resources for those of us with sensitivities to plastics.
189.| January 30, 2013 at 12:31 pm
I use French bread. Thick slices. Dip in egg and milk mix as if you were going to put it on the stove. Top with pecans, cinnamon and sugar sprinkled on top. Bake on greased (Pam) cookie sheet in your oven for 20 minutes at 400. Turn half way through cooking time. If it's not browned, leave it in a little while longer. This way, you can be doing the bacon eggs or whatever while your french toast bakes. Not soggy. Serve with melted butter and warm syrup. Delish!
190.| February 3, 2013 at 1:08 am
I am trying this for the first time and I am praying that it turns out great cause I am already hungry and it is only midnight ! So off to sleep I go praying that this is an easy breakfast that tastes great!
191.| February 3, 2013 at 5:49 pm
I tried this last night worked great very good. I have a larger crockpot, I put it on warm starting at 1030pm and at 6am got up and put it on high for 1hour 15 mins. Took top off for an other 15 mins worked out great.
192.| February 5, 2013 at 11:32 pm
Hey Ella,
I'm always nervous to use egg in the crock pot. If kept like warm for several hours, won't it spoil?
193.| February 11, 2013 at 6:13 pm
this is a very simple and delicious sounding recipe. I use my crockpot for all sorts of recipes and bet that if i was looking for simple caserole version of french toast it would be great! what strikes me is how many qusetions people have about a very simple recipe! really cracks me up! does anyone have any common sense left when it comes to cooking? lol
194.| February 18, 2013 at 10:36 am
Tried this last night. If was a flavorless mass this morning. Texture was fine but zip on the flavor. Not again.
195.| March 15, 2013 at 2:24 pm
Can I double this and have the same results?
197.| May 15, 2013 at 8:00 am
It would probably burn in a bigger crockpot than in the four quart she used in the original recipe because its more spread out than stacked as in the four quart.
198.| May 29, 2013 at 7:57 am
for those of you whose came out soggy did any one think to turn your oven on or may putting it on the stove and to try finish cooking it that way so it would not go to waste ????
199.| July 15, 2013 at 11:13 am
I used French bread and it burned and was extremely gummy and tough. Had to drown it in syrup to make it somewhat edible. French toast is just better made the traditional way, overnight is too long.
200.| August 18, 2013 at 11:03 am
Yup, it tasted like soggy bread. You have to put a CRAP LOAD of spices in this for it to taste palatable at all. Very disappointed.
201.| August 25, 2013 at 9:57 pm
This doesn't work. I had a sloppy mess when I woke up, very disappointed.
202.| August 31, 2013 at 5:04 pm
This sounds like it has too many issues. Won't be making this.
203.| August 31, 2013 at 11:14 pm
Staying at my daughters making this for Sunday morning. Thank you very excited to share with the family
204.| September 1, 2013 at 8:12 am
I followed the directions exactly and at the six hour mark mine was burnt beyond repair.
205.| September 18, 2013 at 8:06 am
Just made this recipe this morning it really taste good. But you must defiantly need to spray, butter or use a crock pot bag.
206.| September 24, 2013 at 8:59 pm
[…] Need to make a big batch of french toast? Use a crockpot. Recipe […]
207.| September 29, 2013 at 9:38 am
I should of read all the comments before trying this recipe. Not good at all. It lacked flavor & was completely burnt on one side. I would add more sugar, reduce the cooking time and add cream. Honestly, I would get a recipe elsewhere, before I try this again.
208.| October 15, 2013 at 3:57 am
[…] Via thecakeeccentric.wordpress.com […]
209.| November 2, 2013 at 12:45 am
[…] Directions here. […]
211.| November 30, 2013 at 9:05 am
not for us tried it this morning, big texture issue. kinda like mush.
212.| December 4, 2013 at 8:20 am
[…] thecakeeccentric.wordpress.com […]
213.| December 10, 2013 at 12:06 am
Some of the more modern slow cookers get pretty hot. For those complaining about burnt bottoms or edges, try placing a few canning rings in the heating element lifting the crock about an inch. I do this when I make oatmeal in mine, because even the low setting will cook just a tad too hot. I'm going to try the french toast. I'll sell it to my kids as "french toast pudding." :)
215.| December 12, 2013 at 1:10 am
I tried to print the recipe and cancelled after my computer printed 21 pages of comments! What a waste of paper and ink!
217.| December 15, 2013 at 10:40 am
I tried it. Not impressed. I have a newer crockpot, cooked it way past 6 hours and some is still a watery mess. Used cooking spray and I still have to scrub the burnt mess. It's also very bland.
218.| December 15, 2013 at 9:50 pm
Wanting to try this for Christmas morning and just wondering if you can freeze the leftovers?
221.| December 20, 2013 at 10:28 pm
Easy solution for the spray…get a Misto put your own organic oil in and pump in air….voila…. chemical free spray:)
222.| December 20, 2013 at 11:02 pm
you can use canned cinn rolls and cut them up in pieces. Easier to serve with the small parts. Use at least two cans.
223.| December 22, 2013 at 2:12 pm
[…] Crock Pot French Toast by The Cake Eccentric […]
224.| December 23, 2013 at 8:30 am
I have to feed about 10 Christmas morning this as a side to eggs wondering if I can just double everything?? should be fine?
225.| December 24, 2013 at 2:15 pm
I love doing this when I have a house full of kids staying the night!!!
226.| December 25, 2013 at 12:42 pm
Mine turned out terrible as well, which is too bad since I had to smell it all night. Burned around the outside and soggy in the middle and I followed the directions to a tee. What a waste of ingredients.
227.| December 25, 2013 at 8:13 pm
This was really bad. Used a whole loaf of cinnamon swirl bread and doubled the recipe as instructed. Soggy bread went into the trash.
228.| December 26, 2013 at 6:43 am
By lowest setting, do you mean "warm" or "low." May sound dumb, but I guess the lowest setting would be warm. Thanks!! Excited to make it!!
229.| January 15, 2014 at 9:03 pm
i've scrolled down to avoid reading any more posts about bags, sprays and cleaning….
so sorry if its already been mentioned – but i find mostly my crock pot is easy to clean but for burnt or gooey messes i simply fill to above the mess with water, add a little detergent and set the thing to cook on high for 10 mins – then wipe clean once its cool enough to handle it.


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Barfoot & Thompson has lowest number of houses for sale on its books in more than a decade
Barfoot & Thompson, Auckland's biggest real estate agent, says it sold 10% more properties in May this year than in May 2012, with the average price up slightly from April to $644,737.
The company, which accounts for about a third of Auckland house sales, said it sold 1,284 properties in May. That's 21% more than the 1,062 sold in April this year, and 10% more than the 1,165 in May last year. At 1,315, new listings were the lowest in four months, and down 14% on April.
"At the end of May we had 3,034 properties on our books, our lowest number in more than a decade. At current sales levels that represents only 8 to 9 weeks of stock," said Peter Thompson, Barfoot & Thompson's managing director.
"Auckland remains a market where there are too many people chasing too few properties, and until there is an increase in the number of properties buyers will remain frustrated at the limited choice available."
Interest.co.nz has tracked Barfoot & Thompson data since January 2001, which shows inventory has never been as low as it is now. The previous low - in that time period - was December last year at 3,410. Westpac senior economist Michael Gordon said Barfoot & Thompson's number of available listings is now equivalent to 2.8 months worth of sales, the lowest ratio on record going back to 1998.
"The Auckland housing market remains remarkably tight, with available listings in May hitting their lowest on record," Gordon said. "This lack of supply is likely to be both constraining turnover and squeezing prices higher."
"We expect nationwide house prices to rise 9.5% this year, and a further 7.5% next year. Notably, the Reserve Bank's house price forecasts are not too dissimilar from ours. The point of difference is that the Reserve Bank expects the knock-on effects from house prices to household spending and inflation pressures to be more muted compared to past cycles. We're not convinced that this time will be different, and we maintain our view that higher interest rates will be needed from next year," Gordon added.
Central suburbs average sale price up 21% year-on-year
Related Topics
Barfoot & Thompson's May's average sales price of $644,737, was up $1,648 from April's $643,089, but $1,191 lower than March's record high of $645,928. For Auckland's central suburbs the average sale price rose $146,451, or 21%, from May 2012 to May 2013 to $848,892.
However, Thompson suggested upward price momentum that began in October last year had now stalled.
"While realistically priced properties still continue to sell almost as soon as they come on the market, there is resistance to going above current values," said Thompson. "Buyers can see value in the prices at which properties are currently changing hands, but they are not adopting a 'buy at any price' attitude."
Thompson suggested that; "Rather than experiencing runaway prices, the Auckland property market has come out of the other side of a period of price rebalancing caused by five years of modest price growth."
"May's average price is 10.7% ahead of the average price in May last year. While some properties sell well above their CVs, they are the exception and there are often valid reasons for the price differential."
May's median sales price was $570,000, up $4,000 from April, but $10,000 below March.
During May Thompson said his firm sold 144 properties for more than $1 million and 519 properties for less than $500,000. See Barfoot & Thompson's full market analysis here.
31 Comments
Capital gains of 21% in 1
Capital gains of 21% in 1 year for Central Suburbs?
Could be settling at these levels until summer arrives.
May's average sales price of
May's average sales price of $644,737, was up $1,648 from April's $643,089, but $1,191 lower than March's record high of $645,928.
Thompson suggested upward price momentum that began in October last year had stalled.
Hmmmm - along with many other crashing asset values it would seem the bottom is dropping out of all value measures of wealth determination -will nominal GDP growth confirm as much later this month.
Chorus limited - down to much to count ?
NZD/USD currency pair - same again?
Japan - just straight up armageddon?
Stephen - though doth
Stephen - though doth protest too much, methinks.
There is this wee thing called seasonality. On a seasonally adjusted basis house prices are actually slightly higher than in March.
I really don't understand your constant and ongoing oblivious statements of fact.
Nominal GDP growth this month will be positive.
Your comments on Japanese and NZD cross rates reflect you don't have a basis for understanding their movements so I won't bother. Very irritating, your posts.
Stephen - though (sic) doth
Stephen - though (sic) doth protest too much, methinks.
I think not - irritating or otherwise
Irritating and rather
Irritating and rather unhelpful. There is a major supply problem in Auckland that needs action; people like Stephen seem to be saying, "do nothing, it will crash soon anyway". If that idea takes root there will be inaction and prices will continue to sky rocket.
Every major economic indicator points to Auckland house prices continue going up for years to come, it's not healthy to ignore this problem.
Since when did a crash
Since when did a crash forecast itself? Reminds me of the old joke...Economists have forecast 9 out of the last 5 crashes
Let me know how helpful this
Let me know how helpful this behaviour has been when the time comes to reckoning who owes what to whom.
Read More
Others have noted NZ's overwhelming dependence on debt greater than our wealth to achieve your type of return outcome - every investment that grows greater than nominal GDP currently (2.33% P.A.) does so on the back of a ponzi scheme. Read whole article
Someone who only controls say
Someone who only controls say 2mill$ of Central Auck property(res)
Has made $400,000 over the last year. (not including rents and deductions which are additional)
Can't say fairer than that.
Did they sell all their
Did they sell all their properties? Otherwise all they made was some net rental income or a tax rebate.
Sorry SK .... the banks
Sorry SK .... the banks through interest payments, insurance companies, councils through rates etc, maintenance people etc have made and BANKED the money in the last year.....if no sale of property were made, there is no cash flow, just someone's (whoever that may be) perceived value of the property.....
Good news for many though, as AKL property holds it's excessive valuations, you can borrow off the property, for other ventures that return more than 4% gross pa......
I'd still rather have 20%
I'd still rather have 20% unrealised capital gain than an unrealised loss from buying those power shares.
Or Chorus, where accusations
Or Chorus, where accusations about improper management practices can only lead to more valuation dislocation. Read more - it's like a step back in time to the failed bad old days.
We need transparent, world standard regulation, not crony capitalism deals behind closed doors.
Service subscribers end up paying the mangement of these companies $millions in absolute terms and yet they manage to wipe that and much more off the public share value, while heroically imposing yesteryear ideology - we should pay them to stay at home.
Commercial yields v low also
Commercial yields v low also - why no stories on this?
Perhaps we should cash in our chips and move to Houston the promised land?
Ad in the top banner from
Ad in the top banner from Housing NZ is interesting;
5 year lease, guaranteed income 52 weeks adjusted to CPI annually - HNZ pay for all minor repairs (<$5K - such as new hot water cylinder, new oven etc). Lease set at market rates, less 10% (but they manage the property and pay for these minor repairs within that).
Assuming inflation rises significantly in the next five years and RBNZ lowers interest rates and house price deflation kicks in as credit (and/or immigration) gets squeezed.. and the OBR kicks in - this looks like a potentially good place to park savings in comparison with a bank.
I wonder also whether it is a bit of a negative to non-Housing NZ tenants as they presently have a big advantage in rent negotiations as the reliable payers and tenants that they are. This type of guarantee by the Government on behalf of those who might be seen by the private rental market as less reliable does alter the market quite a bit, I suspect.
Oops - just spotted, CPI rises capped at 3%. Less attractive now.
Gareth, slightly confused ,
Gareth, slightly confused , last months article by BH said Barfoots sold only 750 homes?
It's a long queue,
It's a long queue, too!
Turn on financial television or pick up a financially related magazine or newspaper and you will hear or read about what some stock analyst from some major Wall Street brokerage has to say about the markets or a particular company. For the average person, and for most financial advisors, this information is taken as "fact" and is used as basis for portfolio investment decisions. Read more
Not sure what you're
Not sure what you're referring to Ostrich. Here's our article last month by David Hargreaves. It says B&T sold 1,062 houses - http://www.interest.co.nz/property/64290/latest-barfoot-thompson-figures...
Thankfully not having a
Thankfully not having a rant., whilst using your search and punching Barfoot, and assuming the articles to be chronologically ordered , BH's article for May 2012 was first in queue. Back to redo numbers before rant. Only a year late , almost laid an egg.!
It says they had 3467 on
It says they had 3467 on their books at the end of last month, have sold 1284 and had 1315 new listings. This would give 3498 properties yet there are only 3034 on their books. What happened to the other 464 listings?
Those 464 houses are the
Those 464 houses are the "drop out rate" - the houses taken off the market without being sold. It was 13% in May, down from 20%, or 724, in April.
Do the estate agents
Do the estate agents publicise the "drop out" rates? Do they publicise how many houses are sold by auction?
It's just that I don't know anyone who has had a positive, blimey-I'm-rich experience in selling a house in Auckland. I know loads of people. I'd have thought I would have had one good news story by now from someone I know.
BC, we aren't aware of real
BC, we aren't aware of real estate agents publicising "drop out" rates. But there should be detail on auction sales around.
Thanks Gareth. The reason why
Thanks Gareth.
The reason why I am interested is that when residential sales were booming before, there were stories from people I knew that backed up that frantic activity.
This time, the figures point to a similar level of activity - but I have yet to hear the stories with my own ears. Someone I know went through the whole process recently in a prime Central Auckland location. To say they were less-than-happy is an understatement.
gotta get the feng shui right
gotta get the feng shui right
Might put a damper on things.
people will believe anything
people will believe anything they are told .. the NZ domiciled branches of the AU banks have had 10 years to get ready .. and the AU banks have had these systems and procedures designed and in place and operating for those past 10 years .. and they sure as heck ain't gonna re-invent the wheel
BC a central Gz villa sold
BC a central Gz villa sold the other day at auction $1.95mil. Was bought in June 2010 for $1.4. minimal reno done. 3yrs $550k rise, theres a story
Thanks FYI. There are lots
Thanks FYI. There are lots of stories like that. What I want is at least one person to say "I have just sold my house at auction and I am delighted at the outcome, honestly, I'd recommend the process to anyone." At around the last property boom, people were recommending agents and talking animatedly about the properties they had come across. This isn't happening now. Why?
It's the most smoke and
It's the most smoke and mirrors process you could invent!
So thats 1315 new listings ,
So thats 1315 new listings , 1284 sold , and drop outs of 464 or around 35% of the monthly figures.
Wouldn't drop outs represent
Wouldn't drop outs represent listings that were subject to an "exclusive agency" agreement and if not sold at the expiry of the agreement the vendor goes off elsewhere?


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Tastiest Low-Calorie Frozen Desserts
You decided the 12 tastiest low-calorie frozen desserts (each is just 190 calories or less). Check out the results!
Looking for more low-calorie sweets? Check out these 100-calorie chocolate desserts or these low-calorie cookie recipes.
By Samantha Cassetty, M.S., R.D.
Best Fruit Bar
Ciao Bella Sorbet Bars in Blueberry Passion (70 calories).
To go totally tropical: Edy's/Dreyer's Fruit Bars in Mango (80 calories).
"I like the strong fruit flavor and natural, not artificial, sweetness."
Parul Parmar
Courtesy of Ciao Bella


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Promaxyl • Rapidlash Eyelash Renewal Serum • Treatments (Eye)
(241 reviews)
|Average Rating.
|Would buy this product again.
Racalber on 11/17/2014 1:17:00 AM more reviews by Racalber
Age: 19-24 Skin: Combination, Fair-Medium Hair: Brunette Eyes: Brown
This stuff works, but you have to use it consistently in order to see and maintain results! It costs $60 CDN and will last a couple of months if used once a day. The product is a clear liquid that you apply in a thin layer to the lash line with the brush applicator (same technique as a liquid liner). It does not sting the eyes and is undetectable once applied. This product really works, but you have to commit to using it every day for at least 3 weeks before you start to see results. If you do, you will have long, beautiful lashes. I highly recommend this product to anyone that wants to grow their lashes and not spend a fortune on Latisse. Great product!
1 out of 1 people found this review helpful. Was this review helpful to you? Yes No
AKmedic on 9/16/2014 8:13:00 AM more reviews by AKmedic
Age: 30-35 Skin: Acne-prone, Fair-Medium, Warm Hair: Black, Curly, Medium Eyes: Hazel
I started using RapidLash because I had to stop using Latisse after about two years of use (Latisse/Lumigan gave me some bad side effects such as extremely dry and bloodshot eyes, which hasn't been a problem with RapidLash). I have successfully used RapidLash for several years now with no side effects and I am quite happy with it. According to Paula Begoun's Beautypedia reviews, RapidLash Eyelash Renewal Serum only works if it contains the ingredient isopropyl cloprostenate. Again, if the RapidLash you're considering does not list isopropyl cloprostenate among its ingredients, it will not provide lash-enhancing results. I buy my RapidLash on Amazon and one tube lasts me 4-6 months. It is so much cheaper than Latisse and the results are almost as good. I haven't had any of the redness or side effects that I experienced with Latisse. I love RapidLash and I hope they never change their formula.
6 out of 6 people found this review helpful. Was this review helpful to you? Yes No
*TOP REVIEWER* ekym on 9/15/2014 3:26:00 AM more reviews by ekym
Age: 30-35 Skin: Acne-prone, Fair-Medium, Cool Hair: Brunette, Curly, Coarse Eyes: Brown
I have been using this a little over a year. I confess Im not at consistent about applying this as I should be, but I have still seen good results. I apply this to my lashes (upper and lower), eyebrows, and to a small bare patch in my hairline. My upper lashes have always been fine, but this serum makes my tops lashes really long, I get compliments on my lashes. My bottom lashes were incredibly sparse and most of the hairs were so fine they were barely noticeable. The hairs on my bottom lashes that were already darker have shown the most improvement, becoming thicker and longer. And the super-fine lower lashes have become longer and more numerous, though they are invisible without mascara. RapidLash hasnt been as impressive on my eyebrows (I over-plucked the tails when I was fifteen). The tail of my right eyebrow has regrown pretty well, but the tail of the left eyebrow has yet to show real improvement. Since I sleep primarily on my left side, I think the serum is being worn off before it can actually do anything to that eyebrow. The bare patch in my hairline has shown no improvement. I think that spot may be a lost cause for topical treatments, but I still apply it. As I stated before, I am inconsistent in my application, but I think my application technique has been the key to the success Ive had: I apply the serum in the evening after letting my cleansed face air dry, I liberally apply the serum, then I wait until the serum has dried completely before continuing with my nighttime skincare routine. This is a much cheaper alternative to the many lash conditioners out there (that can cost from $80-120). I am currently on my fourth or fifth tube (Ive lost count), and I will continue to buy. FYI: I am a contact lens wearer with drier eyes. This has never irritated my eyes, though I have noticed that the next morning I have crusty residue in the corners of my eyes.
2 out of 2 people found this review helpful. Was this review helpful to you? Yes No
ValJean on 9/3/2014 3:03:00 PM more reviews by ValJean
Age: 56 & Over Skin: Combination, Fair Hair: Brown Eyes: Green
My first purchase of this was from Haute Look on sale for 1/2 price. To my surprise, this worked really well for me. I had lashes I've never had before. It did not work as well on eyebrows, but I was more concerned with the lashes. If you can get it on sale, it's worth the try. The only downside was that it left a darker red line above the lashes which was easy to cover with eye makeup. When I stopped using it, my lashes went back to normal--short and flat--making it a staple for me.
Was this review helpful to you? Yes No
smp7882 on 8/21/2014 3:32:00 AM more reviews by smp7882
Age: 30-35 Skin: Sensitive, Fair-Medium Hair: Blond Eyes: Blue
I'm actually posting an eyebrow results review for this product, I have tried tons of regrowing serums for my thin and weak eyebrows and all have worked ok, but this stuff restored my eye brows to what they were when I was a teenager!! They are thicker than ever and also seem stronger in their roots! Worth the price for me and I will never stop buying ;)
1 out of 1 people found this review helpful. Was this review helpful to you? Yes No
*TOP REVIEWER* Popcornshrimp on 8/6/2014 7:39:00 PM more reviews by Popcornshrimp
Age: 25-29 Skin: Normal, Fair-Medium Hair: Blond Eyes: Green
Did nothing for me after using it for 3 months, morning and night. I bought it because a girl I work with used it before her wedding and her lashes looked amazing, but you could definitely tell when she stopped using it, length wise. I would say I have normal lashes (my age) to begin with, but noticed they aren't like they use to be 5 years ago, thus why I tried this product.
I felt like the Rimmel 10 dollar product worked better, faster, and easier to apply because it has a mascara brush applicator and the tiny paint brush. Since I have green eyes and don't want to take the risk of my eye color changing with Latisse (even though amazing length results, but no volume.....with another girl I work with after 3 months of her using it), I'm going to give Elizabeth Arden Prevage one the next go.
Was this review helpful to you? Yes No
nic499 on 7/8/2014 10:23:00 AM more reviews by nic499
Age: 30-35 Skin: Normal Hair: Brown Eyes: Brown
I can't review the results yet since I just received my first tube, however I wanted to offer some clarification for those concerned about receiving an expired product. I found this posted by a company representative... "Every RapidLash is stamped with a manufacture date MFG, month and year on the bottom of every tube. An unopened RapdidLash has and expiration date three years from the MFG date. For example, if the bottom of the tube is stamped with 01/13, the product expiration date is 01/16." Hope this helps! I'll update later once I can review the product itself.
4 out of 6 people found this review helpful. Was this review helpful to you? Yes No
MelissaIrene on 5/3/2014 12:20:00 AM more reviews by MelissaIrene
Age: 19-24 Skin: Sensitive, Fair-Medium, Warm Hair: Brunette, Straight, Fine Eyes: Hazel
I absolutely LOVE this stuff!! So a little background here: I was getting eyelash extensions for about 8 months when I developed this awful reaction to the glue and had to get them removed.. And when I did I seriously had lNO eyelashes left, they were sparse and stubby! I was actually devastated lol :( anyways, I ended up trying lilash for the first month and it did work, my eyelashes started to grow back but it was really expensive and a little irritating to my eyes.. So I ended up switching to rapidlash and it works just as well as lilash but for like half the price!! You HAVE to be patient with this product, I didn't start to see results untill about a month and now it's been about 3 months and I could not be happier with my eyelashes! They're beautifully long, longer than they have ever been in my entire life!! Definitely worth trying this stuff if you want longer eyelashes, I think you'll fall in love with this eyelash serum like I have.
3 out of 4 people found this review helpful. Was this review helpful to you? Yes No
evalovespipa on 4/16/2014 4:44:00 AM more reviews by evalovespipa
Age: 19-24 Skin: Sensitive, Fair-Medium Hair: Brunette Eyes: Brown
Rapidlash does exactly what it claims to do but BEWARE!
I used this for a month and a half with great results. I chose to stop using it until my lashes started thinning out again (i thought would take a month or two to lose the great results) and then start using it again so i wouldn't be wasting product when i was happy with my lashes.
What happened a week after stopping use was HORRIFYING!!!!
It was like my eyelashes were having withdrawals, they became so weak and started FALLING OUT when i took off my mascara (and i am gentle!!) I suddenly had a clump of lashes missing from one eye!!!!
I had to use rapidlash to grow the lashes back into the missing clump (which it did) but once you buy this product you HAVE TO KEEP USING IT otherwise your lashes might react like mine! This product is much like the dior rose pot lip balm, in that once you buy it you are in a lifetime, very expensive investment, or else....
9 out of 9 people found this review helpful. Was this review helpful to you? Yes No
Princessngirl on 3/15/2014 12:24:00 PM more reviews by Princessngirl
Age: 44-55 Skin: Acne-prone, Fair-Medium, Neutral Hair: Brunette, Wavy, Coarse Eyes: Brown
Very disappointing - I purchased this at ulta and it has a 2015 expiration date, so I don't think it is old product or a counterfeit. I have used it daily, according to the package directions, for 30 days now and see no improvement in my lashes. I have seen a modest improvement in a bald spot on my brow line although not enough to justify the inflated price of this item. Will look for another option- this one is a failure!
Top Rated Treatments (Eye)
- 33 reviews
Promaxyl Rapidlash Eyelash Renewal Serum241 reviews


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special bar quality,
SBQ prices,
automotive industry,
Corinna Petry
CHICAGO December has shaped into a rather grim month for buyers and sellers of special bar quality (SBQ) products, with grave uncertainties leading market participants to stand pat on their inventories and resist taking deliveries before the first of the year.
"There is more than the usual year-end effect," a Chicago-area cold-finished bar processor told AMM Thursday.
Market participants "are seeing little confidence," even though first-quarter bookings are typically quite strong.
He attributed this to "trepidation over the macro issues, (namely) a lack of leadership in Washington. ... There is an economy out there waiting to rebound, but the leadership has gotten in the way."
Cold drawers, distributors and end-users all say that prices havent budged in the past six weeks. And although some players suggest that producers experiencing low capacity utilization rates and shortened lead times might offer discounts to a handful of large-volume buyers, theres no direct evidence that such transactions are being consummated.
"Everything is at a standstill. We are waiting for the government to do something," according to an East Coast distributor, who also reported that prices remain unchanged.
"People are livid; they are upset," one lower Great Lakes distributor said. "Theyre doing nothing. There is definitely a downturn right now."
During the first half of the year, the distributor was taking in 25 truckloads a month. Now hes down to eight. "We are living off inventory," he said, noting that he expects prices to decline, at least at the distributor level.
"Our competitors are starting to drop the number. ... My outlook for first quarter is: Yuck, " he added.
"We told purchasing to bring in the bare minimum of material. Mills are willing to hold shipments until after the first of the year," the East Coast reseller said.
"Nothing has changed. I wish there was a pricing issue," a multi-location cold finisher said. "Activity is really slow. Nobody is buying a lot."
The cold finisher was among those who said that certain bar distributors are selling at below-market prices.
"People are trying to get dollars in the door," another said.
A master distributor said that he believes the current demand slowdown will last well into 2013. "We will have to hunker down and be prepared for a tough first half. Customers are ordering onesies and twosies or nothing," he said, adding that they have held off on solid forecasting.
Two sources, both serving the auto industry, were more positive.
However, a manufacturer of automotive aftermarket products admitted that pricing in his hot-rolled bar supply contract for 2013 is 6 percent lower than that of 2012.
"Business is sort of good. We are enjoying optimistic times with the auto industry, which should continue into next year," a Detroit-area bar processor and distributor said. "(Next year) will be as good as this year, but we have to work harder to achieve it."
All comments are subject to editorial review.
All fields are compulsory.
Are you stocking more inventory today than 18 months ago?
The Korean producers 'seem to think they have a good case, but personally I wouldn't get overly confident.'
--OCTG trader


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Books & Decks
21 Templates that Run Your World
…teaches you how to know yourself and others in detail. Chapters include "Celebrity Templates", "Templates at Work", "Templates in Love, Friendship, and Relationship" and "Financial Templates". The book describes each template, and then how the templates determine your relationships in the workplace, your love life and your money.
(April 2007)
You can get the book via Amazon, Barnes & Noble, Google Books, Sony, or Apple as either a physical book or ebook (Apple and Sony are ebook only). Or, you can buy it directly from me as an ebook via Smashwords.com. (Smashwords allows you to download in about a dozen different formats, so no matter what kind of ereader you have, you can read my book!)
Setting Up Your Psychic Practice
(w/co-author Michael Bisbiglia)
A detailed guidebook to setting up a business as a Psychic Practitioner, regardless of modality. Topics such as where to practice, the Reader's Toolbox, and even guidelines on what to charge include personal stories of the authors' combined 50+ years of experience, as well as other psychic practitioners. Learn from the pros, and become the best reader you can be! (May 2012)
You can get the book via Barnes & Noble or Sony as an ebook. Or, you can buy it directly from me as an ebook via Smashwords.com.
Listen to the interview I did with Rev Kimberly Marooney when we launched the book (about an hour long!):
The Ultimate Oracle deck
(w/co-author Michael Bisbiglia)
We have created the Ultimate Oracle deck to be a guide, with simple words, to your life.
Since Life is duality, this deck depicts the opposites and differences of life that everyone encounters; it can help you to discern and distinguish the commonalities that exist in those differences. Sometimes people get confused about what choices to make; sometimes people seek clarity about a situation; sometimes, people just want to know what's up. (December 2011)
You can order the deck directly from me by clicking on the guidebook cover image above. Or, if you live in the Bay Area, you can come on over to East West Bookshop in Mountain View and pick up a deck. Or, you can ask your favorite local metaphysical bookstore to order it wholesale from Tarot Media Company.
Coming soon…
The Quantum Oracle Deck – estimated release date December 2013. Taking divination to a whole new level, Michael Bisbiglia and I are combining our knowledge of Tarot and Numerology.
The Quantum Guide to Hunting Demons – estimated release date unknown (when all these other decks & books quit crowding it out!) A fictional wild ride using Tarot as a structure for the novel and the characters. If you don't know Tarot, no problem. If you do, you'll get a kick out of the book!


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All-Night Eats: Best 24-Hour Diners from Coast to Coast
What do truckers, road trippers, club-goers, and college students have in common? Occasionally, they all need to sit down to a good midnight meal. Whether you need to refuel after a long haul on the road or stabilize after a night out, these awesome spots around the country for nocturnal noshing guarantee diners a full belly no matter where or when hunger strikes.
By Jolène Bouchon
Spanish Flowers, Houston, TX
Spanish Flowers has offered "a taste of Mexico 24 hours a day" since 1979. Whether you're craving authentic Mexican cuisine or a little Tex-Mex action, this restaurant is sure to please. It's won all sorts of awards, such as "Best Late Night Restaurant" and "Best Nachos" from the Houston Press.
Specialty: Try the pollo en mole, a traditional Mexican dish of chicken covered in a rich chile sauce with a hint of sweet chocolate. And, of course, the chips and salsa.
4701 North Main; (713) 869-1706


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Ellis County Warrant Roundup Planned
Ellis County Law Enforcement officials are preparing for the largest Warrant Roundup in recent history, working aggressively on any and all warrants that remain outstanding after April 30, 2011.
"We will target warranted offenders wherever we can find them – work, home, school, relatives, or anywhere," said Constable Terry Nay, pct. 2. "These offenders have had plenty of opportunity to take care of their business, or at least contact the courts and make arrangements to take care of their warrants."
Nay indicates the month of April has been designated as a final "grace period" for these warrants.
While County Law Enforcement officials are not announcing the exact dates of the roundup, for obvious reasons, they have indicated that teams will dedicate seven to ten days to the effort throughout the county, tracking and arresting individuals who have refused to take care of their warrants voluntarily.
"Ellis County has a huge backlog of cases that have gone into warrant status," said Judge Jackie Miller, Jr., Justice of the Peace, pct. 2. "Clearing up this backlog will help Ellis County in many ways."
Sheriff Johnny Brown said his office is in full support of the project. "We all tackle this aspect of law enforcement daily, but putting together a dedicated group to concentrate on the issue will be extremely effective," he said. "We are working closely with the Constables, District Attorney's Office, Jail Staff, Judges, Courts, and other local law enforcement personnel to make this a successful endeavor."
Because of the county-wide nature of the project, throughout all the courts, warranted offenders of all types will be targeted, from simple unpaid traffic offenses to probation and parole violations.
Offenders may pay their warrants voluntarily during this final grace period that extends through April 30, without the inconvenience, embarrassment and expense that comes with being jailed. For misdemeanor convictions, offenders can contact the appropriate court to make payment arrangements. Warrants issued by JP Courts can be cleared online using a credit card, at www.certifiedpayments.com.
"Please contact the court where your case is filed to verify your warrant status and all amounts owed prior to paying online," Nay said. "A bureau code will be provided to pay online."
County Law Enforcement officials urge those who may have warrants to act now, while the final grace period is in effect.
Contact information is listed below to assist with the process:
District Attorney
Bond Forfeitures: 972-825-5225
Hot Checks: 972-825-5040
Sheriffs' Office
Warrants: 972-825-4938
Pct 1: 972-878-2512
Pct 2: 972-825-5027
Pct 3: 972-825-5006
Pct 4: 972-775-2046
Community Supervision & Corrections
Adult Probation: 972-825-5130
Justice of the Peace Courts
Pct 1: 972-875-5175
Pct 2: 972-825-5022
Pct 3: 972-825-5030
Pct 4: 972-775-3763
District Courts
District Clerk: 972-825-5091
County Courts at Law:
County Clerk Collections: 972-825-5081 or 972-825-5082


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As you're no doubt aware we like to cover ALL female games character news we can. We love our female games characters here at Thumb Bandits and we love them more when they don't conform to developers type ie huge breasts, little substance. When the developers try something a little different we applaud them, and that's what it seems Naughty Dog has done here. Meet "Uncharted 3″ villain Katherine Marlowe, voiced (and motion captured) by English actress Rosalind Ayres. Lead designer Richard Lemarchand said of Ayres: "We are extremely lucky to be working with her. She has brought an tremendous amount to this character. At Naughty Dog, we feel that a big part of the success of the Uncharted games is due to the effort that we put into our performance capture process where we work with the actors, improvising scenes with them and very often some of the best lines come straight from the actors, the things they invent while we are rehearsing with them and Ros has been fantastic in helping us in developing Marlowe's character". Sounds like Marlowe will be a great villain, because she's a more cerebral villain as opposed to heavy handed. She kind of comes across in this trailer as a Peggy Mitchell type, with her Mitchell boys at her side (from UK soap "EastEnders" in which cockney Peggy Mitchell is a bit of a rough nut). Check out the awesome Katherine Marlowe reveal trailer and see what you think. Kudos to Naughty Dog, for once more thinking outside of the box.
You have to hand it to ND they don't – generally speaking – conform to the negative stereotypes of women in gaming most other devs do. Elena is a fine example of how a female character should be done and I am so pleased she will return in Uncharted 3.
ND are the thinking mans / womans developer.
She is going to kill it! The characterizations inUncharted are all so cool. Those dudes did look like Phil and Grant Mitchell.


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UF Graduate Students In Haiti Safe
Published January 14th, 2010
Loading Video...
There is a small bit of good news from Haiti tonight. Two University of Florida in Haiti who disappeared are alive and well.
Graduate students Jon Bougher and Roman Safiullin went to Haiti on Sunday. The co-director of UF's Documentary Institute Churchill Roberts says they were filming a documentary on the founders of "Planting Peace," a non-profit organization helping orphans in Haiti.
Roberts says on Thursday he learned the children and two students doing alright. He spoke with both men who said they were at the airport in Port-Au-Prince but were unsure if and when their flight back to the United States would leave.
Related Stories
- Student Sends Pancakes to Haiti
- UF Students Can't Use Haiti footage
- Two UF Students Are Missing In Haiti
- UF Students Back From Haiti Talk About Quake
- Alachua County Students Safe Despite Shooting in D.C.
- Friends Pray For Two Missing UF Students Safe Return
- Missing UF Graduate Student David Ayres
- Graduate Students Protest Union Legislation
- Hispanic Students, Majority Enroll In College But Not Many Graduate
- Students Must Pass Algebra 1 To Graduate


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If you missed Laurelyn Dossett on yesterday's State of Things (or just want to listen again), here she is.
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