Pour melted butter over bread cubes in baking pan and toss to coat well. Bake at 350? until toasted, tossing occasionally, about 10 to 15 minutes. Mix sugar, eggs, milk, vanilla, nutmeg and cinnamon in bowl. Pour over bread cubes, mixing well. Add pecans and mix lightly. Turn into 13x9-inch baking pan. Bake at 350? 45 to 55 minutes or until set. Cover with foil, if top seems to be browning too fast. Serve warm with Whiskey Caramel Sauce and Chantilly Cream. Makes 12 servings. WHISKEY CARAMEL SAUCE 1 cup half and half 1 cup granulated sugar 5 teaspoons brown sugar 1 tablespoon vanilla 1 tablespoon Johnny Walker Red Whiskey Heat half and half in saucepan. Meanwhile, melt granulated sugar in heavy saucepan or skillet until golden caramel. Add brown sugar and mix well. Slowly add hot half and half until combined. Do not stir. (If mixture bubbles and rises, half and half is being added too fast.) Add vanilla and whiskey. Sauce does not need to be refrigerated. Makes about 1 cup.