Slice angel food cake into 18-24 pieces, or to desired thickness.
In medium bowl, whisk together Pumpkin French Toast Batter Ingredients.
Heat griddle or large nonstick skillet over medium heat and grease with butter.
Dip 1/3 – 1/2 half of the slices (or as many that will fit in your skillet) into the egg mixture, resting for a few seconds on each side. Add the coated slices to the heated skillet and cook until golden brown on each side. Grease griddle/skillet in between each batch and repeat cooking process until all the slices are cooked.
Sprinkle Pumpkin French Toast with powdered sugar and serve with maple syrup and butter (optional).