Spray 12x8-inch (2-quart) baking dish with nonstick cooking spray. Cut 4 bread slices in half; arrange in sprayed baking dish.
In medium bowl, combine chicken, roasted peppers, mayonnaise and half of the cheese; mix well. Spread over bread in baking dish. Cut remaining bread into cubes; sprinkle over chicken mixture.
In same bowl, beat eggs. Add milk, green chiles and cumin; mix well. Pour over bread cubes. Top with remaining cheese. Cover; refrigerate 8 hours or overnight.
Heat oven to 325°F. Uncover baking dish; bake 50 to 60 minutes or until set. Let stand 10 minutes before serving. Top each serving with salsa.