Instructions: Preheat oven to 350. In a large mixing bowl combine bread cubes and chocolate pieces. Transfer to a lightly greased 3 quart rectangular baking dish. Set aside. In a medium bowl stir together eggs, 3 cups cream, 1 cup brown sugar, cinnamon and dash salt. Slowly pour over bread. Press bread lightly with a large spoon to moisten bread completely. Sprinkle with pecans. Bake, uncovered, 40-45 minutes or until egg mixture is set. (to make ahead, cover. Chill up to 24 hours. Bake as directed.) Meanwhile, for sauce, in a small heavy saucepan combine 1/2 cup brown sugar and cornstarch. Stir in 1/3 cup cream, water and corn syrup. Cook and stir until thickened and bubbly (mixture may appear curdled at first). cook and stir for 2 minutes more. Remove saucepan from heat. Stir in butter and vanilla. Pour sauce over hot bread pudding. Let stand 30 minutes before serving.

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