Preheat oven to 325°F. Cook sausage, pepper and garlic over medium-high heat, stirring frequently until meat is thoroughly cooked and no longer pink. Drain sausage and toss with cheese. Place one bread slice on bottom of a greased 1-1/2 quart round casserole or soufflé dish. Top with one third sausage mixture. Repeat layering two times with remaining bread and sausage mixture (to create six layers). Beat eggs, milk, cumin, salt and pepper in a large bowl until blended. Pour egg mixture evenly over ingredients pressing bread lightly into egg mixture until completely covered. Cover; let stand 10 minutes. Bake 45 minutes; remove cover. Continue baking 15 minutes until set or until knife inserted near center comes out clean.
Make Ahead: Assemble as directed. Cover and refrigerate up to 24 hours. When ready to serve, bake as directed.