We also made brioche - a great bread for french toast or bread pudding. Pictured above is the traditional "tete" shape with the little knob on the tob. Brioche is actually a pretty basic bread to make; I think I could do it at home with no problems.
Next up - danish and croissants! Both are made from the same laminated dough (think layers and layers of butter rolled into the dough), they get their puff from steam as they bake. As you can see, my pinwheels (above) were a little thin so the points started to get a little too dark. They are filled with cream cheese filling and maple pecan filling. Also, my croissant-shaping (below) could use some work (they still taste delicious, though!)