Looks delicious! I'm from the "thickly rolled biscuit" cobbler school, but I can see that using cubed homemade bread would solve one of the challenges that we run into with thick biscuit dough; ensuring that the topping is cooked all the way through. With my biscuit-topped cobbler, I've solved that problem by starting the fruit base in the hot oven while I mix and roll out the biscuit dough, then I put the dough on top of the bubbling hot fruit so that it cooks from below AND above - perfect. My daughter loves peach cobbler for breakfast. Good solution, Sarah - and what's not to love about peach cobbler, whatever it's incarnation, right? :) PJH

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