Cut angelfood cake into 1-inch slices and place all on a lined cookie sheet. Bake in a 325 degree oven until toasted golden brown, turning slices only once (approximately 10 minutes). Remove from oven, let cool, then tear slices into rustic cubes. Place toasted cubes in a greased 9 inch baking dish and set aside.
In a separate bowl, combine eggs, milk, sugar, extract and orange zest. Mix well, then slowly pour over toasted angelfood cake cubes until all are well moistened. Set aside to allow the liquid mixture to penetrate all cake cubes before baking. You may need to gently stir the bottom cubes to the top, and then it helps to press them down with the back of a large spoon. Once evenly moistened through, bake in a 325 degree preheated oven for 35 minutes or until set in the center.
Angelfood Cake Soufflé is best when served about 5 minutes out of the oven. You'll think you're eating a soufflé at a fine restaurant. It's incredibly good without the hassle.