I‘ve lost track of how many times I’ve made savory monkey bread since I first baked this addictive pull-apart bread in November. Despite various flavor improvisations, Eliza’s specialty, a combination of lemon, rosemary, and garlic, remained my favorite until only just recently. Previously, whenever I experimented — replacing the rosemary with thyme or changing it up entirely by using parsley, shallots, and poppy seeds instead — I always found myself wishing I’d stuck with our original recipe. I finally vowed to do just that, and I meant to, really I did. It’s just that, one afternoon while making dough for monkey bread, I found myself wondering what it would taste like stuffed with cheese. Cheese-stuffed monkey bread was bound to be a winner. cheese-stuffed bread. I felt certain I wouldn’t be disappointed if I tinkered with the recipe just one last time. The more I thought about it, the more confident I became that this new iteration would perfectly combine two of my favorite foods — cheese zombies and savory monkey bread.