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1
Heat oven to 325 degrees.
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2
Toss bread with oil and spread on a large rimmed baking sheet.
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3
Toast bread until golden and dry to touch, about 25 minutes.
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4
Cool and place in a large container with a lid.
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5
Strain eggs through a fine mesh sieve into a large bowl (straining gives you the smoothest texture).
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6
Whisk in milk, salt and sugar.
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7
Pour egg mixture over bread in container and cover tightly.
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8
Refrigerate overnight.
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9
When ready to bake, let bread-egg mixture come to room temperature for 30 minutes.
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10
Heat oven to 300 degrees.
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11
Grease an 8- or 9-inch loaf pan, preferably nonstick.
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12
Using a slotted spoon or your hands, lift bread and place into loaf pan.
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13
Pour egg mixture over it.
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14
Place pan inside a larger roasting pan.
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15
Transfer to oven and fill roasting pan with enough boiling water to come 3/4 up the sides of the loaf pan.
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16
Cover both pans with one large sheet of aluminum foil.
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17
Cook, gently stirring frittata every 10 to 15 minutes for even cooking, until just set, about 1 hour 15 minutes.
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18
Run a knife along the sides of the loaf pan to loosen the frittata, then unmold it and flip onto a plate to cool to room temperature.
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19
Slice into eight pieces.
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20
Top each serving with avocado and herbs.
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21
Sprinkle with lemon juice and sea salt.
