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Divide bread between 12 (4-ounce) ramekins.
In a large bowl, combine eggs, cream, milk, sugar, amaretto, and vanilla. Whisk until blended.
Spoon egg mixture equally over bread, and let stand 30 minutes, occasionally pressing bread into milk mixture.
Prepare bread pudding up to 2 hours ahead, if desired, then cover, and refrigerate.
Preheat oven to 350°.
Place ramekins on a rimmed baking sheet, and cook until custard is set in center, 18 to 22 minutes.
Cool slightly, then top with Almond Glaze and Mardi Gras Sugars.
In a medium bowl, add sugar, milk, and extract; whisk until combined.
To thicken, add additional confectioners’ sugar; whisk to combine.
Place 1 cup of sugar into 3 quart-size resealable plastic bags.
Add 5 drops yellow food coloring into one; seal and shake to combine.
Add 5 drops green food coloring into the second; seal and shake to combine.
Add 5 drops purple food coloring into remaining bag; seal and shake to combine.