1. Preheat oven to 325°F. Cook sausage, pepper and garlic in large skillet over medium-high heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently; drain. Return sausage mixture to skillet. Stir in cheese.
2. Place 1 bread slice on bottom of lightly greased 1-½-quart round casserole or soufflé dish; top with 1/3 of the sausage mixture. Repeat layers twice.
3. Beat eggs, cream and cumin in large bowl with wire whisk until well blended; pour over ingredients in casserole dish. Press down on sausage mixture with back of spatula to completely cover sausage and bread with egg mixture; cover. Refrigerate 10 minutes.
4. Bake, covered, 1 hour or until knife inserted in center comes out clean, uncovering after 45 minutes. Let stand 10 minutes before serving.
Make Ahead: Assemble as directed. Cover and refrigerate up to 24 hours. When ready to serve, bake as directed.
Makes: 6 servings (1/6 casserole each)