Preheat the oven to 180ºC. Brush 6 x 180ml ramekins with the butter and line each with a slice of coppa ham, leaving an overhang of 2cm. Place milk, garlic, sage and bay leaves into a saucepan and bring to the boil, then simmer for 5 minutes. Remove the sage and bay leaves and purée the garlic and milk in a blender. Whisk the eggs with the oil and cream, then whisk in the garlic purée and parmesan. Season with black pepper. Cut the bread into cubes and place in the prepared ramekins. Pour custard over and leave to soak for at least 10 minutes. Press the bread down every now and then to soak properly. Bake for 15 to 20 minutes until puffed and golden.
Serve with a chilled bottle of Grolsch.