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,
• 2 cups red seedless grapes (3/4 pound), halved
• 1 tablespoon balsamic vinegar

1. Preheat oven to 375u0b0F with racks in middle and lower third.
2. Butter a 9-inch glass or ceramic pie plate with some of butter, then spread bread crumbs in plate to coat.
3. 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.
4. While pudding bakes, toss grapes with remaining butter, remaining 2 tablespoons sugar, and vinegar in a small shallow baking pan and let macerate.
5. Increase oven temperature to 425u0b0F.
6. 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.

unsalted butter, bread crumbs, wholemilk, eggs, cinnamon, salt, sugar, pine nuts, red seedless grapes, balsamic vinegar

Taken from www.epicurious.com/recipes/food/views/sweet-ricotta-pudding-with-roasted-grapes-242876 (may not work)