Lemon Curd French Toast with Strawberry Compote | Williams Sonoma

Ingredients

• 6 egg yolks
• 1/3 cup (3 oz./90 g) sugar
• 1/3 cup (3 fl. oz./80 ml) fresh Meyer lemon juice
• 6 Tbs. (3/4 stick) (3 oz./90 g) unsalted butter, cut into small pieces
• 4 eggs
• 2 cups (16 fl. oz./500 ml) milk
• 1/2 cup (4 fl. oz./125 ml) heavy cream
• 1 vanilla bean, split lengthwise, seeds scraped out and reserved
• 1 loaf brioche, cut into 1/2-inch (12-mm) slices
• 4 cups (1 lb./500 g) strawberries, hulled and sliced
• 1/2 cup (4 oz./125 g) sugar
• 1 cup (8 oz./250 g) ricotta cheese
• 2 Tbs. sugar
• 1/4 cup (1 1/4 oz./40 g) pine nuts, toasted (optional)