Roasted Carrot and Avocado Panzanella

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1 pound sourdough bread, cut or torn into bite-size pieces

3/4 cup extra-virgin olive oil (divided) 

Kosher salt and freshly ground black pepper 

1 1/2 pounds small mixed-color carrots, halved lengthwise 

1 tablespoon coriander seeds, crushed 

2 teaspoons cumin seeds 

1 orange, cut into wedges 

1 lemon, halved 

1/3 cup champagne vinegar 

1 shallot, minced 

1 1/2 tablespoons Dijon mustard 

4 ripe but firm Hass avocados, pitted, peeled, and cut into wedges 

4 cups watercress, thick stems removed