The James Manning House Bed & Breakfast, located in the Lake Region of the Pocono Mountains, welcomes visitors to Historic Wayne County, Bethany and Honesdale, PA.  Guests will find our 194 year old federal-style house to offer all modern amenities along with charming, eclectic antique and country furnishings.  We offer common rooms for reading or conversation, gardens for strolling, and of course comfortable sleeping quarters with private baths.  Our hot, hearty breakfasts are prepared fresh from local farm produce and our own garden harvests when available.

The area offers much to do from historic museums, to the great outdoors of the Delaware River.  Visitors, young and old, enjoy the Wayne County Historical Society, Dorflinger Glass Museum and Wildlife Sanctuary, the Roebling Bridge, and Zane Gray Museum just to mention a few.  For the adventurous, raft down the Delaware, hike Prompton State Park, ski Elk Mountain, zip line, snow shoe, bike, fish the lakes or hunt the state game lands.  Maybe your visit includes a concert at Bethel Woods, the original site of Woodstock, or one of Honesdale’s street events, such as Roots and Rhythm, Harvest and Heritage Days, Arts and Antiques weekend, or just a great event at the Cooperage or Ritz Theater in nearby Hawley, PA.

Our historical bed and breakfast offers you tranquility and comfort. When you arrive for your stay, you will find a welcoming and relaxed atmosphere, the perfect hotel lodging alternative. At the James Manning House your hosts, Warren and Janet Heinly, look forward to welcoming you with the warm, friendly hospitality unmistakable to their PA Dutch heritage.

Come be our Guest!

Share Button

Recent Posts

Baked Pumpkin French Toast

5 ½ C. hearty bread, cut into 1” cubes            7 large eggs                                                   1 cup non-fat milk                                          1 c. half and half                                             1 tsp vanilla extract                                       1 tsp cinnamo                                                ½ tsp nutmeg                                                 ½ tsp ground cloves                                    ¾-1 c. pureed pumpkin

Topping:  4 T. brown sugar mixed with ½ c. chopped pecans

IMG_6169 Spray 9”x13” glass pan with cooking spray.  Spread bread cubes in pan.  In a large bowl, beat eggs until frothy.  Add milks, vanilla, pumpkin and spices.  Whisk, blending until well combined.  Pour over bread and lightly push bread down into mixture until all is covered.  Cover and             refrigerate overnight.

Remove casserole and set out at room temperature for 15 minutes.  Meanwhile, preheat oven to 350 degrees.  Sprinkle topping on French toast.  Bake for 35-45 minutes until browned.  Serve with maple syrup.   Makes 10-12 servings.

Share Button
  1. Pumpkin Pancakes Comments Off
  2. Maintaining an Old House Comments Off
  3. Welcome Autumn Comments Off
  4. Grandmom’s Apple Crumb Cake Comments Off
  5. Summer Veggie Cakes Comments Off
  6. Rhubarb Compote with Lemon Thyme Comments Off
  7. An Innkeeper’s Summer Comments Off
  8. Innkeeper’s Secret French Toast Comments Off
  9. Herbed Tomato Frittata Comments Off