heat oven to 350. Cut or teat the panettone into large chunks and place on a cookie sheet. Bake in oven for about 15 minutes until a little toasty. Remove and cool. Keep the oven on. Grease a pan 9x13 or a round pan of similar size.

In a large bowl whisk the eggs, cream and milk together until blended really well. Add the sugar, cinnamon, salt and vanilla to the egg mixture and whisk well.  Add the cooled panettone to the egg custard and mix thoroughly till most of the custard is soaked into the bread. Pour the bread and custard into the greased baking dish and drizzled the melted butter over the top. Cover with foil. Bake in oven for 45 minutes to an hour, HOWEVER after 30 minutes, remove the foil. It is done when it has puffed in the center and the edges are bubbly.

Combine the butter, cream, brown sugar, corn syrup, cocoa, and salt in a small saucepan over medium heat and bring to a simmer. Simmer on low, stirring, for 3 to 5 more minutes after everything has melted, then remove from heat and stir in espresso morsels. Stir in vanilla.