Mom's Noodles and Plums

Mom's note from her cookbook: "This dish originated in a section of Germany where it was served on Good Friday".

8 oz. egg noodles
4 slices of white bread, for croutons
Deep fat for frying
1 2-pound can of red or purple plums
1/4 cup brandy
1 Tbsp. lemon juice
1/4 cup brown sugar
1 Tbsp. cornstarch mixed with a little water

Cook the egg noodles according to the package directions. Drain when cooked and place in an oven casserole dish. Set aside.

While the noodles are cooking, prepare croutons: Cut the slices of white bread into cubes. Fry in 375° deep fat until golden brown. Drain on paper towels. Set aside.

In a medium saucepan, combine the plums, brandy, lemon juice and brown sugar. Bring to a boil and add the cornstarch that has been mixed with a little water. Simmer until thick.

Pour the plum mixture over the noodles and place in the oven until hot. Remove from the oven and sprinkle croutons over top.