Butter a 10 x 14-inch deep baking dish with 1 tablespoon of the butter and set aside.
Whisk together the eggs, vanilla, salt, milk, and cream, sugar, cocoa and instant espresso powder in a large bowl until well combined. Add half the chopped chocolate and chips along with the bread and fold to blend thoroughly and bread is moist. Pour into the prepared baking dish. top with remaining chocolate bits.
Cover with foil and set aside in refrigerate over night.
Preheat the oven to 325°F Bake for 45 min to 1 hour until firm, remove cover and bake for additional 10 min until top is brown.
Cool on a wire rack for 20 minutes.
Peanut Butter Sauce: Melt REESE'S Peanut Butter Chips with milk and whipping cream in medium saucepan over low heat, stirring constantly, until mixture is smooth.