Slice the angel food cake into 10 to 12, 1-inch thick wedges. In a shallow dish combine eggs, milk, sugar; and vanilla. Soak wedges in egg mixture for 1 minute per side. In a nonstick skillet or on a nonstick griddle, melt butter over medium heat. Cook 4 wedges at a time and cook on all sides until golden brown. Repeat the process. Serve in slices with berries. Top with whipped cream or Cool Whip. Drizzle with maple syrup if desired. Serve immediately.