Sweet Ricotta Pudding with Roasted Grapes
['2 tablespoons unsalted butter, melted, divided', '1 tablespoon plain fine dry bread crumbs', '1 2/3 cups whole-milk ricotta (15 ounces)', '2 large eggs', '1/4 teaspoon cinnamon', '1/8 teaspoon salt', '5 tablespoons sugar, divided', '1 1/2 tablespoons pine nuts, toasted', '2 cups red seedless grapes (3/4 pound), halved', '1 tablespoon balsamic vinegar']
Preheat oven to 375°F with racks in middle and lower third.
Butter a 9-inch glass or ceramic pie plate with some of butter, then spread bread crumbs in plate to coat.
Blend ricotta, eggs, cinnamon, salt, and 3 tablespoons sugar in a blender until very smooth, about 2 minutes. Pour batter into pie plate and sprinkle with nuts. Bake in middle of oven until puffed, golden, and just set, about 25 minutes. Cool pudding on a rack.
While pudding bakes, toss grapes with remaining butter, remaining 2 tablespoons sugar, and vinegar in a small shallow baking pan and let macerate.
Increase oven temperature to 425°F.
Roast grapes in lower third of oven, shaking pan occasionally, until tender but not falling apart, 10 to 12 minutes. Cool grapes until just warm and serve alongside pudding.
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