Preheat oven to 350 degrees.
Butter a 9X13 or 2 8X8 baking dishes.
Add cubed king cake and croissants to the buttered dish/es.
In a large bowl whisk together eggs, milk, brown sugar, salt, and cinnamon.
Pour over the cubed bread, pressing down. Let sit for 10 minutes.
Meanwhile, in a small bowl combine the bag of glazed pecans with flour and butter. Mix together, crumbling by hand.
Sprinkle evenly over the top of the bread pudding.
Bake for 40-45 minutes until cooked through and the topping is lightly browned and toasted.
Let cool slightly before adding the glaze.