Prepare the cream cheese sauce by combining half-and-half, cream cheese, sour cream, condensed milk, vanilla extract, and salt in a food processor until smooth.

Refrigerate the cream cheese sauce.

Make the guava syrup by combining guava paste, cream soda, and salt in a saucepan.

Heat gently until the guava paste has melted into a syrup, puree for extra smoothness.

Set aside 2 ounces of guava syrup for the torrejas.

Make the cookie sugar by pulsing Maria cookies in a food processor until crumbled.

Add brown sugar and salt to the crumbled cookies and pulse to combine.

Whisk together half-and-half, eggs, sugar, vanilla extract, and salt in a medium mixing bowl for the custard mixture.

Pour the custard mixture into a pie pan.

Soak the bread in the egg mixture for 30 seconds on each side.

Remove the soaked bread to a rack set over a baking sheet to drain for a minute or two.

Melt 2 tablespoons of butter in a medium nonstick skillet over medium-low heat.

Fry the torrejas, two slices at a time, until golden brown, 2 to 3 minutes per side.

Melt the remaining 2 tablespoons butter in the skillet before starting the second batch of torrejas.

Place two torrejas on a plate.

Drizzle generously with cream cheese sauce and guava syrup.

Top with a sprinkling of Maria cookie sugar and powdered sugar.