1. Place broccoli, red pepper, zucchini, carrot and garlic in ovenproof, microwave-safe, shallow 2-quart casserole with cover. Microwave, covered, at 100 percent power 5 minutes or until partially cooked, turning dish halfway through cooking.
2. Drain the vegetables in colander. Wipe the baking dish with paper toweling. Coat dish with nonstick cooking spray. Spread bread cubes evenly over bottom of the prepared baking dish. Cover with half the vegetables. Sprinkle with half the cheese. Cover with remaining vegetables and cheese.
3. Beat eggs in small bowl. Add milk, salt and pepper. Pour custard around edge of dish.
4. Bake in preheated 350 degree F oven, uncovered, 20 minutes until set. Makes 4 servings.