For filling, stir together sugar, flour, and the half teaspoon nutmeg. Add fruit; stir in juice or water. Toss to coat. Add 2 cups breadcrumbs; toss; till mixed. Transfer to ungreased 2 litre square baking dish. For topping, combine remaining bread cubes and coconut. Stir together butter and 0.125 teaspoon nutmeg; drizzle onto bread cube mixture. Toss gently to coat. Sprinkle topping onto filling. Bake in a 375 oven for 25 to 35 minutes or till fruit is tender and topping is golden. Makes 6 servings.