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For the Pudding: Preheat the oven to 350 degrees F. Mash the potatoes in a mixing bowl, until smooth. Add the eggs and milk and mix well. Add the nutmeg, cinnamon, 1/2 cup of the pecans, 1/2 cup of the brown sugar, syrup, salt, vanilla, and bourbon. Mix well. Pour the mixture into a 1 1/2 quart round baking dish. Combine the remaining 1/2 cup pecans and the remaining 1/2 cup brown sugar with the butter and mix well. Dot the top of the potato mixture with spoonfuls of the butter mixture. Bake for about 45 minutes, or until bubbly.
For the Fried Okra: In a mixing bowl, combine the buttermilk, hot sauce, and egg. Mix well. Add the okra, season with salt and turn to coat evenly. Let sit for 30 minutes. In another mixing bowl, combine the flour and cornmeal. Mix well and season with Creole seasoning. Heat the oil in a skillet. Dredge each of the okra in the seasoned flour, coating completely. When the oil is hot, add the okra, split side down and fry, turning once, for about 2 minutes, or until lightly golden brown. Remove and drain on paper towels. Season with Creole seasoning. To serve, spoon some of the pudding in the center of each plate. Place some of the oxtails and gravy around the pudding. Pile the fried okra on top of the pudding. Garnish with parsley.