Preheat oven to 350° F. Spray a loaf pan with cooking spray and set aside.
Slice bread 1” slices and then 1” logs. In a large bowl whisk together marmalade, milk, heavy cream, eggs, sugar, salt and vanilla bean. Place bread in the bowl and allow the mixture to sit for 10 minutes.
Arrange bread in loaf pan and squeeze in persimmons. Refrigerate overnight or bake for 1 hour and 15 minutes until the egg is set and the top is slightly browned. Serve immediately with whipped cream.