Remove crusts from bread slices. Cut slices into triangles. Line interior of 6- to 7-cup mold or bowl with nonstick cooking spray. Line with plastic wrap. Arrange slices in the bottom and up the sides of the mold so that the interior is covered. (Tear slices into small pieces to fill any gaps.) Press slices gently. Set aside.
In a saucepan combine berries, sugar, lemon thyme, and kirsch. Cook over medium heat about 5 minutes or until berries begin to release juices, stirring occasionally. Remove from heat. Strain berries, reserving juices. Let berries cool slightly.
Carefully spoon berries into bread-lined mold. Spoon half of the reserved juices over the berries. Top berries with a layer of bread triangles, filling any gaps with small pieces. Cover with plastic wrap. Place a small plate on top of plastic wrap; weight down with a heavy can. Refrigerate overnight.
Before serving, in a chilled mixing bowl combine mascarpone, whipping cream, and honey. Beat with chilled beaters of electric mixer on high speed until soft peaks form. To serve, remove pudding from refrigerator; remove weight, plate, and top layer of plastic wrap. Place a serving platter upside down on top of mold. Holding mold and platter together, carefully invert. Remove mold. Remove plastic wrap. Drizzle remaining fruit juices over top. Top with whipped cream mixture and additional fresh berries. Makes 6 servings.