Melt the chocolate, brown sugar and butter in a pan over low heat. Stir till dissolved.
Preheat oven to 350. Grease a 9 inch springform with butter.
Stir over low heat till dissolved.
Mix the Milk, egg, vanilla, instant espresso and salt.
Add the bread cubes to the the milk mixture and stir until most of the milk mixture is absorbed.
Fold the chocolate mixture into the bread.
Turn the mixture into the greased springform.
Bake at 350 for about an hour or until center springs back when gently pressed.
Separate the eggs.
Toast the pecans.
Melt the butter in a saucepan.
Add the sugar, cream, egg yolks and salt.
Bring to a boil, and allow to boil till thickened, about 1 minute.
Remove from heat, stir in pecans, and allow to cool to room temperature.