We’ve been blogging for over 4 years now, and have shared over 450 free recipes in that time. I have to admit that while we do have lots of healthy light meals, we do also have some really fun, quirky and decadent dishes that just make you go “wow”.

This is one of those dishespecial-k-french-toast-640-x-360

This year we’re reimagining our new year’s resolutions, in support of this great campaign from Kellogg’s Special K. So many resolutions centre around getting serious – but we implore you to do the opposite! Why not focus on being more fun? And that starts in the kitchen! One of the key trends for food in 2017 has to be serving traditional dishes in a new and quirky way. In 2016 we saw freak shakes but this year people are taking it to a new level. Messina is now serving ice cream in Andy Warhol inspired soup cans, and Sydney’s Butter can’t help but put fried chicken in a shoe box. Fun, fun, and fun! 2017 is all about being a little bit ridiculous ☺

Our dish is indeed so much fun, that it should be shared with best friends and family – so bring everyone together for Sunday brunch, or turn this breakfast into a unique dessert at your next dinner party. WE are combining French toast with dip sticks, and the best news – they are baked, not fried!

We are so excited to be partnering with Special K who have challenged us to reimagine our new year’s resolutions with some delicious and interesting breakfast recipes! Each year there are loads of new food trends, and we have chosen some of our favourites to inspire our reimagined breakfast dishes. You can see lots more recipes from Australia’s top food bloggers and key food trends from Liz Lyons on the Special K website.


Crunchy French toast sticks with salted caramel dipping sauce

Serves 8 as main meal

for the salted caramel:

  • 1 cup caster sugar
  • ½ cup thickened cream
  • 2 Tbsp butter
  • 1 tsp salt

For the French toast:

  • 1 loaf brioche or challah bread, unsliced
  • 1 tsp ground cinnamon
  • 1 tsp ground cardamom
  • ½ tsp ground nutmeg
  • 7 eggs
  • 1 cup milk
  • 3 cups Special K Fruit and Nut, crushed slightly with your hands

to serve:

  • 2 punnets strawberries


  1. Pre-heat oven to 180C
  2. For the salted caramel, place sugar and 50ml water in a medium sized pot on high heat and stir to combine. Leave to boil, without stirring, until the sugar turns a deep amber colour, about 10 minutes. Heat the cream in a separate saucepan, and when sugar mix is ready, slowly add the cream to the sugar while whisking constantly, then take off the heat and whisk in salt and butter.
  3. For the French toast, slice brioche into 8 thick slices, then cut each slice into 2cm wide “sticks”
  4. in a large bowl, whisk together spices, eggs and milk. Soak each brioche in the mix, then coat generously in Special K Fruit and Nut.
  5. Line a cookie sheet with baking paper and place each stick on the tray, without overlapping. Bake for 10-15 minutes, until crunchy.
  6. Serve hot with salted caramel in a small bowl and fresh strawberries on the side.