• 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.

For the glaze:

•  Beat cream cheese on medium-high speed with an electric mixer until fluffy.
• Add sugar and beat until combined.
• Add salt, lemon juice, and milk; mix on low speed until smooth.
• Divide into three bowls and add 2-3 drops of food coloring into each bowl. You should have one purple, one green, and one yellow.
• Using a spoon, drizzle generous lines of all three colored glazes across the top of the bread pudding.
• Slice into squares and serve warm or at room temp.