For the cream cheese sauce: Combine the half-and-half, cream cheese, sour cream, condensed milk
, vanilla extract and salt in a food processor
and process until smooth. Refrigerate until ready to use.
For the guava syrup: Combine the guava paste
, cream soda and salt in a saucepan
and heat gently, until the guava paste has melted into a syrup. (For an extra-smooth consistency, use a hand blender
to puree any unmelted guava solids.) You will need 2 ounces of the guava syrup for the torrejas. Leftover syrup will keep in the refrigerator for at least 3 weeks.
For the cookie sugar: Pulse
the Maria cookies
in a food processor until crumbled. Add the brown sugar
and salt and pulse to combine.
For the torrejas: Whisk
together the half-and-half, eggs
, sugar, vanilla extract and salt in a medium mixing bowl (this can be done the night before), and pour the custard
mixture into a pie pan
Soak the bread in the egg mixture for 30 seconds on each side, then remove to a rack set over a baking sheet to drain
for a minute or two.
Over medium-low heat, melt 2 tablespoons of the butter in a medium nonstick skillet. 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.
To serve, place two torrejas on a plate. Drizzle
generously with cream cheese sauce, then with guava syrup. Top with a sprinkling of Maria cookie sugar and some powdered sugar.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.