Slice the angel food cake into 1 inch thick slices. Set aside.
In a shallow dish, such as a pie plate, whisk together the eggs, milk, vanilla, cinnamon, and salt until well combined.
Place as many slices of cake as will fit in the egg mixture and let sit 2 minutes per side.
While the cake is soaking, heat a skillet over medium-low heat. Spray with non-stick cooking spray.
Add a couple of slices of cake to the hot pan and cook for 4-5 minutes or until the bottom is golden brown.
Flip to the other side and repeat.
Repeat with the remaining slices of cake.
While the french toast is cooking, heat the maple syrup, cream cheese, and cinnamon in a small saucepan, whisking often. Whisk vigorously before pouring over the french toast.