1. For The Pudding: Combine half-and-half, sugar, eggs, vanilla, cinnamon and nutmeg in a bowl. Beat by hand for 3 minutes.

2. Cut bread into 1-inch square cubes. Add them to the half-and-half mixture. Let soak for 30 minutes, occasionally tossing gently.

3. Spoon soaked bread and leftover liquid into a buttered 10-inch cake pan. Push chocolate chips into pudding mixture. Set aside.

4. For The Topping: Beat butter with an electric mixer until light and fluffy. Add sugar, brandy and egg. Beat at medium speed for 1 minute. Scrape down the sides of the bowl, then beat at high speed for 1 minute. Pour topping over bread.

5. Bake in a preheated 375-degree oven for 1 1/2 hours. Let cool about 15 minutes.

6. For The Whiskey Sauce: Combine sauce ingredients in a saucepan. Simmer for 4 minutes, lightly whisking occasionally.

7. To serve: Cut pudding into serving-size pieces. Top with whiskey sauce. Serve warm.

Makes 9 to 12 servings.