Berry-Rhubarb Summer Pudding

1/2 cup dairy sour cream
1/2 cup whipping cream
2 cups fresh rhubarb sliced into
1/2-inch pieces
1/2 cup sugar
2 cups quartered strawberries
2 cups blackberries or raspberries
1 teaspoon lemon juice
Dash salt
1/2 of a 1-pound loaf of brioche or challah
Fresh berries

For creme fraiche: In a bowl, whisk together sour cream and whipping cream until smooth. Cover with plastic wrap. Let stand at room temperature until thickened (24 to 36 hours). Refrigerate the creme fraiche.

For pudding: In a large saucepan, combine rhubarb and sugar. Bring to boiling over medium heat, stirring frequently until rhubarb begins to release juices; reduce heat. Cover and simmer the mixture for about 3 minutes or till rhubarb softens. Stir in strawberries; cook, covered, for about 2 minutes more till berries are softened. Stir in blackberries; cook about 5 minutes more or till the berries fall apart. Remove pan from heat. Transfer fruit mixture to a non-metal bowl; cool. Stir in lemon juice and salt. Remove the crust from the brioche; reserve the crust for another use. Cut the bread into 1/2-inch cubes.

Assemble pudding: In six to eight 6-ounce custard cups, spoon fruit mixture to make a 1/2-inch deep layer. Sprinkle enough brioche cubes over fruit to form a solid layer; gently press into fruit mixture to make a more solid layer. Spoon in enough fruit to completely cover the bread cubes; sprinkle with and press in bread cubes. Repeat the layers to fill the cups slightly above the rims, ending with fruit mixture. Place cups on a baking sheet. Cover with waxed paper. Refrigerate the pudding overnight. Serve dessert with some creme fraiche. Garnish with fresh berries. Makes 6 to 8 servings.