Bake away - borosilicate glass is genuinely oven-safe (it's built for exactly this) and pav in a glass dish works fine. No shattering risk from normal baking... the danger zone for glass is THERMAL SHOCK, so never take it from fridge to hot oven directly, and never set a hot dish on a wet or cold surface.
What changes vs metal: glass conducts heat slower but holds it longer. In practice - drop the temperature about 10 degrees from the recipe, expect a few extra minutes, and know that the bottoms brown more gently (glass pav will be softer-based than tin pav, which honestly suits pav). The bonus nobody mentions: you can SEE the side and bottom colour through the glass, which is cheating in the best way.
Grease well - glass grips more than seasoned metal. Your wedding gifts are about to earn their keep 🙂
